Zucchini & Lentil Tacos with Radish Salsa

The Vegan Lentil & Zucchini Tacos with Radish Salsa are an easy weeknight meal that will satisfy everyone at the table, and they are beautiful to boot!

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 1 vote
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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 (optional)

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 (if you're using).

 

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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
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    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

    5 stars
    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

    5 stars
    I loved the crunch from the radish!

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

    5 stars
    So yummy!!! Love loading tacos with veggies!

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

    5 stars
    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

    5 stars
    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

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

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