Description

Experience the vibrant taste of Spring Veggie Tacos with Avocado, where crisp vegetables meet creamy avocado and zesty lime. Perfect for any occasion, these tacos are a delightful addition to your brunch or taco night. Enjoy the crunch of fresh veggies and the bright notes of cilantro, making every bite a celebration. Easy to prepare and visually stunning, these tacos bring joy to your table while offering a healthy meal option.

Ingredients

Scale

8 corn tortillas
1 cup red bell peppers, sliced
1 cup zucchini, sliced into half-moons
1 cup corn kernels (fresh or frozen)
1 ripe avocado, sliced
½ cup fresh cilantro, chopped
2 tbsp lime juice (freshly squeezed)
Salt and pepper to taste
2 tsp olive oil

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Instructions

Wash and slice red bell peppers and zucchini.
In a skillet over medium heat, heat olive oil. Add zucchini and bell peppers; sauté for about 5 minutes until tender.
Stir in corn kernels, salt, and pepper. Cook for an additional 2-3 minutes.
In a separate skillet, warm corn tortillas for about 30 seconds per side until pliable.
Layer sautéed veggies on each tortilla, top with avocado slices and sprinkle with cilantro.
Drizzle fresh lime juice over assembled tacos before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main
Method: Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (180g)
Calories: 350
Sugar: 4g
Sodium: 250mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg