There are only two weeks or so left of summer (even though it doesn’t feel like it because I’m back in school for my last semester), so it’s time to take advantage of green vegetables and taco season.
These tacos are under 200 calories each but they still satisfy your taco craving. People always ask me if I’m a vegan/vegetarian because the recipes that I post mostly contain veggies. To answer those people’s question: no, I’m not a vegan/vegetarian. I just like to eat a lot of food. I LOVE vegetables because you can flavor them any way you like but they are so low in calories that you’re forced to eat more! I like to eat. I also don’t want to be enormous. Eating flavorful vegetables is my solution! And trust me, you won’t miss meat in this recipe. You won’t feel icky and full after this. You’ll feel so refreshed and happy that you could stuff your face without feeling guilty!
So eat up! Only a few more weeks of green veggie and taco season!
Sassy, slimming avocado and zucchini tacos
makes about 6 tacos, serves 2
6 corn tortillas
1/4 cup fresh or frozen corn
1/4 cup fresh or frozen peas
1/2 cup sliced red onions
1/2 avocado, sliced into 6 pieces
1 handful of cilantro
1 tablespoon and 1 tsp olive oil, separated
1/2 tsp salt
1 tablespoon dijon mustard
1 teaspoon lemon juice
1 garlic clove, minced
1. In a skillet, pour 1 tsp olive oil and heat to medium. Add the onion and saute for 4 minutes. Add the zucchini and salt and saute for another 5 minutes. Lastly, add the peas and corn and saute for another minute. Turn the heat off.
2. Combine the tablespoon of olive oil, dijon mustard, lemon juice, and garlic clove in a food processor until smooth.
3. Warm the tortillas on a dry skillet by quickly moving the tortillas around while the pan is on medium heat. Do this for 10-15 seconds or until the tortillas are warm.
4. Put about two tablespoons of veggie mixture on each tortilla. Drizzle with the dijon sauce and top with a sprinkle of cilantro. Lastly, add an avocado to each. Do this for all of the tortillas. Enjoy!