I’ve heard many people refer to zucchini as “boring”, and I definitely don’t agree with that sentiment! I love zucchini—it’s one of my favorite fruits (yes, it’s a fruit because it has seeds).
Also known as summer squash, zucchini is freshest when purchased in the summer months. I recently bought some zucchini and experimented with these delicious soft tacos. They are topped with a crunchy and tangy radish salsa, which is super easy to make.
Plus, the lentils add a bit of protein and give a nice chewy texture to the tacos. Loaded with refreshing vegetables, these tacos are so yummy that they are bound to become an instant favorite!
Zucchini & Lentil Tacos with Radish Salsa
- 6 radishes diced
- ½ red onion diced
- juice of 1 lime
- 1 tablespoon extra virgin olive oil
- salt to taste
- 1 cup dry green/brown lentils
- 2 cups water
- 1 tablespoon Canola sunflower, or grapeseed oil
- 2 zucchinis cut into quarter moons
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 soft tortillas
- plain Greek yogurt
In a small bowl, combine the radish, red onion, lime juice and olive oil. Season with salt, and set aside.
Combine the lentils and water in a saucepan and bring to a boil. Reduce heat and simmer until all the liquid is absorbed (about 15 minutes). Set lentils aside.
Heat a skillet to medium high heat. Add canola oil and heat for about 1-2 minutes. Add the zucchini, oregano, garlic powder and salt to skillet and cook for 8-10 minutes.
Warm the tortillas in the microwave, on a grill or in a hot oven.
Assemble the tacos. To the tortilla add a scoop of lentils and zucchini and top with radish salsa and Greek yogurt.