Zucchini & Lentil Tacos with Radish Salsa

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).

Zucchini & Lentil Tacos with Radish SalsaAlso 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 #vegetarian #vegetariantacos #salsa #homemadesalsa #glutenfree #easydinner #lentils #protein #lentiltacos #summerproduce

5 from 6 votes
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Zucchini & Lentil Tacos with Radish Salsa

Servings 8 tacos

Ingredients

Salsa

  • 6 radishes diced
  • ½ red onion diced
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • salt to taste

Tacos

  • 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

Instructions

  1. In a small bowl, combine the radish, red onion, lime juice and olive oil. Season with salt, and set aside.
  2. 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.
  3. 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.
  4. Warm the tortillas in the microwave, on a grill or in a hot oven.
  5. Assemble the tacos. To the tortilla add a scoop of lentils and zucchini and top with radish salsa and Greek yogurt.

 

10 Comments

  • Reply
    adanelz6
    May 27, 2014 at 6:33 pm

    I love vegetarian tacos – especially those filled with lentils!

  • Reply
    Tip Tuesday: Alternate Uses for Greek Yogurt | Nutrition à la Natalie
    July 22, 2014 at 6:43 pm

    […] high calorie sour cream and cream cheese with Greek Yogurt.  I top many Mexican dishes, like these zucchini tacos, with Greek yogurt and it adds a nice creamy […]

  • Reply
    Tip Tuesday: Holiday Edition—Saving Room For Dessert! | Nutrition à la Natalie
    November 19, 2014 at 12:40 am

    […] feel like it was just August, and I was swimming and eating summer foods. But I digress—it’s officially the holiday season! It’s an exciting time, but also a time of […]

  • Reply
    Meme
    November 27, 2018 at 7:10 pm

    I love a vegetarian take on tacos! Great way to get more plants into my diet!

  • Reply
    Tawnie Kroll
    November 28, 2018 at 1:25 pm

    I loved the crunch from the radish!

  • Reply
    Lindsey
    December 2, 2018 at 12:25 pm

    So yummy!!! Love loading tacos with veggies!

  • Reply
    Liz Shaw
    December 3, 2018 at 1:16 am

    I’m not sure you can fit any more veggies into this recipe- this is a dietitian’s dream! And I agree with Tawnie the radish is such a necessary addition

  • Reply
    Lorie
    December 3, 2018 at 9:09 am

    We get bored of the same old tacos so this is the perfect recipe to help us really shake it up!

  • Reply
    Emily Kyle
    December 10, 2018 at 12:22 pm

    These tacos are definitely not boring!! Loved them with the fresh squeeze of lime on top, so good!

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