Description
Sheet-Pan Summer Squash Tacos are a vibrant and flavorful dish perfect for summer. Combining fresh summer squash with seasonal vegetables, they offer a nutritious, easy-to-make meal that requires minimal cleanup, ideal for busy weeknights or joyful gatherings. Transform your dinner into a colorful fiesta with this delicious recipe!
Ingredients
Scale
- 2 medium summer squashes, sliced
- 1 bell pepper (any color), chopped
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Wash and cut the summer squash, bell peppers, and onions – slice the squash into half-moons, chop the bell pepper into bite-sized pieces, and slice the onion into thin rings.
- Preheat the oven to 425°F (220°C). Drizzle olive oil on a sheet pan and toss the vegetables with chili powder, cumin, salt, and pepper. Spread evenly on the pan.
- Roast the vegetables for 20-25 minutes until tender and lightly browned.
- Remove from the oven and assemble your tacos by warming the tortillas, filling them with the roasted vegetable mix, garnishing with cilantro, and serving with lime wedges.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- These tacos are customizable; you can substitute with seasonal vegetables like zucchini, mushrooms, or sweet potatoes.
- Using corn tortillas makes this recipe gluten-free.
- This recipe is naturally vegan and perfect for plant-based diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 200 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg