Recipes from the Internet


Vibrant Bell Pepper and Zucchini Tacos

Close up shot of three vegan tacos made with zucchini, bell pepper, and onion

These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!

Our inspired version features seared zucchini, onion, and bell pepper, and can be modified with what’s seasonally available. The flavor comes in waves from the searing, the spices, the herbs, and fresh lime juice! Just 10 simple ingredients required for this go-to summer meal! Let’s make tacos!

Zucchini, bell pepper, onion, lime, olive oil, corn tortillas, garlic powder, salt, and oregano

We are major taco lovers around here (exhibits A, B, C, D, and more). And while the origin story of tacos is debated, tacos are undoubtedly a staple of Mexican cuisine. The following bell pepper and zucchini tacos are not traditional Mexican tacos, but borrow the concept of a flavorful filling served in tortillas. You can take a deep dive into the history of tacos here.

How to Make Zucchini Tacos

Zucchini is one of those veggies that can either be incredibly delicious or a soggy, flavorless dud. The good news? The zucchini in these tacos definitely falls in the first camp! By searing strips of zucchini in a hot skillet, they develop a caramelized exterior and become tender without getting soggy on the inside.

Cooking zucchini slices in a cast iron skillet

Cooking the zucchini separately from the onions and bell pepper allows all the veggies to perform at their best! Toss them in a flavorful combination of salt, garlic powder, oregano, and chili flakes, and you’ll be turning veggie haters into lovers in no time!

Squeezing lime into a skillet of sautéed onion, zucchini, bell pepper, and spices

Finish the veggies off with a squeeze of lime juice to add brightness and serve in tortillas with your favorite toppings!

Skillet of sautéed onions, bell pepper, and zucchini with spices

We hope you LOVE these tacos! They’re:

& SO delicious!

Enjoy them as an entrée with guacamole and black beans or with your favorite taco toppings (our Magic Green Sauce, Easy Red Salsa, and Vegan Sour Cream would all be delicious).

For a heartier meal, try pairing them with our Easy 1-Pot Refried Beans, Grilled Corn Salad with Vegan Chipotle Ranch Dressing, Chickpea Chopped Kale Salad with Adobo Dressing, or Grilled Corn with Sriracha Aioli.

More Taco Recipes for Summer

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Guacamole, black beans, and red pepper flakes around a plate of bell pepper and zucchini tacos

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 (Tacos)

Course Appetizer, Entree, Side

Cuisine Gluten-Free, Mexican-Inspired, Vegan

Freezer Friendly No

Does it keep? 3-4 Days


  • 1 Tbsp olive oil (or sub avocado oil)
  • 2 heaping cups zucchini, cut into 1/4 inch matchsticks (2 small zucchini yield ~2 cups or 275 g)
  • 1 cup yellow or white onion, cut into 1/4 inch slices (1 small onion yields ~1 cup or 150 g)
  • 1 ½ cups red bell pepper, cut into 1/4 inch slices (1 medium bell pepper yields ~1 ½ cups or 119 g)
  • 1/4 tsp sea salt
  • 1-2 tsp garlic powder
  • 2 tsp dried oregano
  • 1/2 tsp red pepper flakes (plus more to taste)
  • 1 Tbsp lime juice
  • 4 corn tortillas (find our homemade recipe here!)

FOR SERVING optional

  • Place the oil in a large cast iron skillet and turn to medium heat. When the oil is hot, place zucchini slices flesh side down in the skillet without overlapping (work in batches as needed). Cook undisturbed for 2-3 minutes, until browned (see photo). Flip the zucchini to brown the other side (a fork works best for flipping). Transfer to a plate and repeat with remaining zucchini until all of the zucchini is seared.
  • Add the onion to the skillet and cook for 5-6 minutes, tossing occasionally, until softened and beginning to brown. Add the bell pepper and cook until tender but with a little bite remaining — about 2-3 more minutes.

  • Turn heat to low. Return the zucchini to the skillet and add the salt, garlic powder, oregano, red pepper flakes, and lime juice. Toss to coat and heat through, then remove from heat. Taste and adjust as needed, adding more salt for balance, red pepper flakes for heat, or lime juice for acidity.

  • Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.
  • Divide the filling between the warmed tortillas and serve as is or with toppings or sides of your choice (black beans and guacamole are our favorites).
  • Best when fresh. Leftover filling will keep stored in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.

*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 taco Calories: 124 Carbohydrates: 20.1 g Protein: 3.1 g Fat: 4.4 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 2.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 166 mg Potassium: 353 mg Fiber: 3.5 g Sugar: 5.1 g Vitamin A: 1061 IU Vitamin C: 53.3 mg Calcium: 51.7 mg Iron: 1 mg


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