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Southwestern Squash Tacos

southwestern squash tacos
Ingredients:
  • (6) whole-wheat tortillas, warmed
  • (1 Tbsp.) extra-virgin olive oil
  • (1 medium) onion, chopped
  • (1) poblano or Anaheim chile pepper, seeded and diced
  • (2 cups) zucchini, diced
  • (2 cups) summer squash, diced
  • (1/2 tsp.) salt
  • (2 Tbsp.) fresh cilantro, chopped (optional)
Servings
6
Lunch

Southwestern Squash Tacos

Warm whole-wheat tortillas filled with diced zucchini, summer squash and spicy peppers.

Preparation Time
About 10 minutes
Cook Time
About 10 minutes

    Instructions

  1. 1Place a large nonstick skillet over medium heat. Add oil. When hot, add onion and chile. Cook 4 minutes, stirring often.
  2. 2Add zucchini, squash and salt. Cover and cook 3 minutes, stirring occasionally. Add cilantro off the heat.
  3. 3Fill each tortilla with 2/3 cup vegetable mixture. Enjoy!

Nutritional Information

Serving Size: 1 tortilla, 2/3 cup vegetables

Amount Per Serving:
  • Calories 170
  • Total Fat 4 g
  • Total Carbohydrate 30 g
  • Protein 5 g
  • Cholesterol 0 mg
  • Sodium 529 mg
  • Fiber 4 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Tacos and Quesadillas

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.

 


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