Zucchini Tacos

Name: Zucchini Tacos
Ingredients: 3 medium zucchini, cut into 1/2 inch pieces; 3 medium yellow crookneck squash, cut into 1/2 inch pieces; 2 Tbsp. olive oil; 4 Tbsp. (or to desired taste) McCormick Mexican Seasoning (blend of chili pepper, cumin, red pepper, garlic, salt and onion salt); Salt to taste; 8-10 flour tortillas; 1-1/2 cups shredded cheddar cheese; Finely chopped onion and cilantro to top (about 1 cup); Salsa and sour cream to top

9 ingredients

5 steps

Ingredients

3 medium zucchini, cut into 1/2 inch pieces
3 medium yellow crookneck squash, cut into 1/2 inch pieces
2 Tbsp. olive oil
4 Tbsp. (or to desired taste) McCormick Mexican Seasoning (blend of chili pepper, cumin, red pepper, garlic, salt and onion salt)
Salt to taste
8-10 flour tortillas
1-1/2 cups shredded cheddar cheese
Finely chopped onion and cilantro to top (about 1 cup)
Salsa and sour cream to top

Directions

1

Heat oil in a frying pan.
2

Add zucchini and squash, cook for 5-10 minutes.
3

Add seasoning and salt, stir & cook for 5-10 minutes, until soft.
4

While zucchini is cooking, prepare tortillas. Lay flat on a hot, dry skillet until slightly browned. Fold in half and set aside.
5

Put zucchini into each prepared taco shell and top with cheese.