Low Carb Delicious Veggie Tacos
Indulge in these mouthwatering Low Carb Delicious Veggie Tacos—a vibrant and healthy twist on a classic favorite! Crafted with zucchini "taco shells," these tacos are packed with a colorful medley of sautéed bell peppers, red onion, juicy cherry tomatoes, and aromatic spices like cumin and paprika. Each bite is a perfect balance of flavor and texture, enhanced by creamy avocado slices, a sprinkle of tangy cheddar cheese, and a refreshing hint of cilantro and lime. Quick to prepare and gluten-free, this recipe is perfect for busy weeknights or guilt-free taco nights. Whether you're following a low-carb lifestyle, exploring vegetarian options, or simply craving something fresh and flavorful, these veggie tacos are sure to become a new favorite.
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Recipe Information
Ingredients
- 2 Large zucchini
- 2 tablespoons Olive oil
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- 1 Red onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cherry tomatoes, halved
- 1 Lime, juiced
- 0.5 cup Fresh cilantro, chopped
- 1 Avocado, sliced
- 0.5 cup Cheddar cheese, grated
Instructions
Preheat the oven to 375°F (190°C).
Use a vegetable peeler or mandoline to slice the zucchini into long, thin strips to resemble taco shells.
Place the zucchini slices on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper.
Bake the zucchini slices for about 5-7 minutes, until they are tender but not too soft. Remove from the oven and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
Add the red bell pepper, yellow bell pepper, and red onion to the skillet. Sauté for about 5 minutes, or until the vegetables begin to soften.
Add the minced garlic, ground cumin, paprika, salt, and black pepper. Cook for another minute until fragrant.
Add the cherry tomatoes and sauté for another 2 minutes until they soften slightly.
Remove the skillet from the heat and stir in the lime juice and chopped cilantro.
To assemble the tacos, place a few zucchini slices on each plate to form a shell. Fill with the vegetable mixture.
Top with sliced avocado, a sprinkle of grated cheddar cheese, and any additional cilantro, if desired.
Serve the veggie tacos warm and enjoy!
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 30.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 653 mg | 50% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3262 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
