Zucchini Tacos with Pico de Gallo
Posted by Tyreese Nelson
Cotija Cheese, Zucchinis, Corn Tortillas, Pico De Gallo, Olive Oil, Salt, Garlic Powder, Chili Powder, Ground Cumin, Cilantro
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Zucchini Tacos with Pico de Gallo Recipe
These vegetarian tacos are bursting with flavor and a great way to use up any leftover zucchini. Pico de Gallo adds a zesty and fresh touch.
Ingredients
- 1/4 cup crumbled cotija cheese
- 2 medium zucchinis, sliced into thin strips
- 8 small corn tortillas
- 1 cup pico de gallo
- 1 tbsp olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
Time Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Instructions
- In a large skillet over medium-high heat, heat the olive oil.
- Sauté the zucchini strips, chili powder, cumin, garlic powder, and salt in the skillet until tender, about 5-7 minutes.
- In a separate skillet or on a griddle, warm the corn tortillas.
- Fill each tortilla with a few spoonfuls of the zucchini mixture, then top with Pico de Gallo, cotija cheese, and cilantro.
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