Zucchini Tacos with Pepita Salsa
These zucchini tacos with creamy pepita salsa are bold, plant-based, and packed with flavor—perfect for a fresh twist on Taco Tuesday.
Ingredients
For the Tacos:
- - 3 medium zucchinis sliced lengthwise or into thick rounds
- - 1 tablespoon olive oil
- - 1/2 teaspoon chili powder or smoked paprika
- - Salt and black pepper to taste
- - 8 small corn or gluten-free tortillas
Optional Taco Toppings:
- - 1 avocado sliced
- - Pickled red onions
- - Shredded red cabbage or slaw mix
- - Fresh cilantro
- - Lime wedges
For the Pepita Salsa:
- - 1/2 cup raw pepitas pumpkin seeds
- - 1 garlic clove
- - 1 jalapeño seeds removed for less heat
- - Juice of 1 lime
- - 1/2 cup fresh cilantro
- - 1/4 cup olive oil
- - 1/4 cup water adjust to desired consistency
- - Salt to taste
Instructions
Prep the Zucchini:
- Preheat the oven to 425°F (220°C). Slice the zucchini and toss with olive oil, chili powder, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, flipping halfway through, until golden and tender.
Toast the Pepitas:
- In a dry skillet over medium heat, toast the pepitas for 3–5 minutes, stirring often, until lightly golden and fragrant. Let cool.
Make the Pepita Salsa:
- In a food processor or blender, combine toasted pepitas, garlic, jalapeño, lime juice, cilantro, olive oil, water, and salt. Blend until smooth. Add more water as needed for a pourable consistency.
Warm the Tortillas:
- Heat tortillas on a skillet or wrap them in foil and warm in the oven for 5 minutes.
Assemble the Tacos:
- Layer roasted zucchini on warm tortillas. Drizzle with pepita salsa. Add optional toppings like avocado, slaw, pickled onions, and a squeeze of lime.
Serve Immediately:
- Enjoy fresh with your favorite side dishes like Mexican rice, corn salad, or a cold limeade.
Notes
- Make Ahead: Roast zucchini and prep salsa up to 2 days ahead. Store separately in the fridge.
- Spice Level: Adjust the amount of jalapeño to your taste.
- Gluten-Free: Use certified gluten-free tortillas for a 100% gluten-free meal.
- Add Protein: Add black beans, tofu, or quinoa to make it more filling.