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–+ servings
Blackened Zucchini Tacos

Savory Blackened Zucchini Tacos for Quick Summer Nights

Enjoy vibrant Blackened Zucchini Tacos, quick and customizable, perfect for summer nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 2 medium Zucchini Fresh, seasonal zucchini is key for flavor; substitutes include eggplant or bell peppers.
  • 8 slices Corn Tortillas Use corn tortillas for a gluten-free option.
  • 1 tablespoon Oil Opt for olive oil or avocado oil.
For the Spice Mix
  • 1 teaspoon Paprika Contributes to the delicious blackened crust.
  • 1/2 teaspoon Cayenne Adjust the amount to control the heat.
  • 1 teaspoon Garlic Powder Adds depth of flavor.
For the Toppings
  • 1 medium Avocado Creamy and can be used fresh or as guacamole.
  • 1/4 cup Cilantro Can be substituted with parsley.
  • 1 lime Lime Brightens up the tacos.

Equipment

  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by washing and slicing the fresh zucchini into thick rounds or strips, approximately half an inch thick.
  2. In a small bowl, combine paprika, cayenne, and garlic powder, mixing until uniform.
  3. Heat a skillet over medium-high heat with a tablespoon of oil. Add zucchini slices and sprinkle with the spice blend.
  4. While the zucchini cooks, take another pan and heat tortillas over medium heat for about 30 seconds on each side.
  5. Assemble your tacos by placing a warm tortilla down and adding blackened zucchini and your desired toppings.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 250mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 60mgIron: 1mg

Notes

Store any leftovers in an airtight container for up to 2 days. Reheat zucchini in a skillet for best results.

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