These veggie tacos take everything we love about summer and combine it all in one (extremely tasty) dish: Loads of veggies, easy cooking that doesn’t heat up the house, a creamy, zesty sauce you’ll want to drizzle over everything, and tacos. Tacos are life! (Just in case you were wondering.)
This recipe calls for zucchini, squash, and bell peppers, but feel free to improvise based on what you have on hand. Mushrooms, tomatoes, asparagus, eggplant, corn — any of these or all of these would work here. And if you want to add some beans, tofu, or leftover chicken for added protein? We say, go for it.
You can assemble them as directed for a splendid presentation, or set up bowls of crema, slaw, and veggies so everyone can make their own. (This is what we do in my house.) Whatever you decide, this is a recipe you’ll want to make on repeat.
Tips for the Best Tacos
This recipe comes together quickly, but you can still save yourself some time and effort by following these tips.
1. Make the crema ahead of time.
Make the crema the night before and stick it in the refrigerator until you’re ready to serve the tacos. Take our advice and make extra. It’s also great for dipping veggies into for a midday snack.
2. Prep all ingredients before you start cooking.
The list may look long, but it’s really not a lot of work. Promise.
3. Buy more limes than you think you might need.
The amount of juice they yield often varies, and acid is key. Don’t be left with sad limes!
4. Use good quality tortillas.
5. Add some guacamole!
This requires no explanation.
Veggie Tacos with Cilantro Slaw and Spicy Crema
PREP TIME20 min
COOK TIME00 min
3 or 4 limes, or more as needed
1 cup grass-fed organic plain yogurt or kefir
2 garlic cloves, minced
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
Fine sea salt to taste
2 tablespoons organic neutral-flavored oil, such as grapeseed, plus more as needed
8 cups (10-ounce bag) finely shredded green cabbage
1/2 small red onion, halved and thinly sliced
1 cup coarsely chopped fresh cilantro
4 teaspoons smoked paprika
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 small green zucchini, cut lengthwise into 1/3-inch slices
2 small yellow squash, cut lengthwise into 1/3-inch slices
1 red bell pepper, cored and cut into 1-inch strips
1 yellow bell pepper, cored and cut into 1-inch strips
12 (5-inch) organic corn, sprouted-grain, or brown rice tortillas
Make the crema: Zest one of the limes. In a small bowl, combine the zest, yogurt, garlic, turmeric, red pepper flakes, and salt to taste. Set aside.
Make the slaw: Halve and juice the zested lime, plus one more if necessary, to yield 2 tablespoons of juice. Combine the lime juice and oil in a large bowl and add the cabbage, onion, cilantro, and salt to taste. Cut the remaining two limes into six wedges each. Set the cilantro slaw and lime wedges aside.
Make the veggies: In a large, shallow bowl, combine the paprika, chili powder, coriander, and cumin. Dredge the vegetables in the spice mixture and arrange them in a single layer on a platter or baking sheet. Sprinkle with salt.
Heat the grill to medium and lightly oil the grate. Grill the vegetables until tender and lightly charred, 2 to 3 minutes per side. Set aside until cool enough to handle, then cut them into 1/2-inch pieces.
Make the tortillas: Wrap the tortillas in foil and place them on a cooler part of the grill. Heat until warm, 5 to 8 minutes, turning halfway through.
Divide the vegetables among the tortillas and top with the cilantro slaw and a dollop of the spiced crema. Serve warm, with the lime wedges on the side.