Need an idea for Taco Tuesday? My Beef and zucchini tacos are simple, yet packed with deliciousness! These tacos are among my favorite tacos. They’re quick and easy to throw together…and the best part, my kids love them, veggies and all!😃.
Ingredients
- Oil: Just a little bit to prevent the food from sticking.
- Ground Beef: I like to use 90% lean because it’s less fat to drain, but use what you are familiar with.
- Zucchini: This dish is traditionally made with Mexican zucchini, however, a good ol’ regular green zucchini will work just fine, I actually prefer it.
- Onion: For flavor, either a white or yellow onion.
- Tomato: Also for flavor, use Roma or vine tomatoes.
- Garlic: Everything tastes better with garlic, in my opinion.
- Seasoning: We’re keeping it simple so that the zucchini and beef flavors can shine, so you’ll just need salt, pepper, and the red pepper flakes are optional.
- Tortillas: The base of the taco, my recipe calls for corn tortillas, but you can use any tortilla you like.
How to Make the Zucchini Beef Tacos
Prep
Chop the onion, zucchini, and tomato into similar size pieces and set aside. Mince the garlic and set aside.
Cook
Add olive oil to a large skillet and brown meat on medium-high heat for about 8 minutes, then drain any excess fat. Add in the onion, garlic, salt, and pepper. Cook for a few more minutes until the onion is translucent.
Next, add the zucchini, tomatoes, and crushed red pepper, stir and cover. Cook on medium-low heat until the zucchini is soft, stirring every so often.
While the meat mixture cooks, use a large comal or griddle to warm the tortllas.
Plate and serve with your favorite taco toppings. Enjoy!
What To Serve With Zucchini Beef Tacos
These tacos are delicious all on their own or you can add your favorite toppings. Try them with
- cheese
- sour cream
- guacamole
- salsa
- pickled jalapeños
- chopped cilantro
- sliced radish
They can be served as a complete meal or add rice and beans on the side.
Growing up, my mom would whip this up in a pinch! I remember not wanting to eat them because of the zucchini, but oddly enough, I absolutely love them now. Funny how that works, right?
I hope you like these as much as I do!
Till the next one,
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Beef And Zucchini Tacos
Ingredients
- 1 Tbsp oil
- 1 1/2 lbs lean ground beef
- 1 small yellow onion chopped
- 1 tsp kosher salt + more to taste
- ¼ tsp ground black pepper
- 3 garlic cloves minced
- 2 zucchini chopped
- 1 tomato chopped
- ¼ tsp crushed red pepper optional
- 18-20 corn tortillas
Instructions
Prep
- Chop the onion, zucchini, and tomato into similar size pieces and set aside. Mince the garlic and set aside.
Cook
- Add olive oil to a large skillet and brown meat on medium-high heat for about 8 minutes, then drain any excess fat. Add in the onion, garlic, salt, and pepper. Cook for a few more minutes until the onion is translucent.
- Next, add the zucchini, tomatoes, and crushed red pepper, stir and cover. Cook on medium-low heat until the zucchini is soft, stirring every so often.
- While the meat mixture cooks, use a large comal, griddle, or frying pan to warm the tortllas.
- Plate and serve with your favorite taco toppings. Enjoy!
Leave a Reply