Skillet Veggie Tacos
Get ready to elevate taco night with these vibrant and flavorful Skillet Veggie Tacos! Packed with sautéed red and yellow bell peppers, tender zucchini, earthy mushrooms, and sweet red onion, this recipe is a celebration of fresh, wholesome ingredients. Seasoned with a bold blend of chili powder, cumin, and paprika, then brightened with a zesty twist of fresh lime, these tacos deliver a perfect balance of smoky, spicy, and citrusy flavors. Quick and easy to prepare in just 35 minutes, they’re ideal for busy weeknights or casual gatherings. Serve these delicious tacos in warm corn tortillas, garnished with creamy avocado slices and fresh cilantro for a bright, satisfying finish. Gluten-free, vegetarian, and bursting with color and taste, these skillet tacos are a must-try for any taco lover looking to embrace a healthier twist!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Yellow bell pepper
- 1 medium, diced Zucchini
- 1 medium, sliced Red onion
- 8 ounces, sliced Mushrooms
- 3 cloves, minced Garlic
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 zested and juiced Fresh lime
- 8 small Corn tortillas
- 0.25 cup, chopped Cilantro
- 1 sliced Avocado
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the red bell pepper, yellow bell pepper, zucchini, and red onion. Sauté for 5-6 minutes until the vegetables start to soften.
Add the mushrooms and minced garlic to the skillet. Cook for an additional 4-5 minutes until the mushrooms release their moisture and are tender.
Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper over the vegetables. Stir to evenly coat and cook for 1-2 minutes to toast the spices.
Remove the skillet from the heat and stir in the lime zest and juice for a fresh, zesty flavor boost.
Warm the corn tortillas by placing them on a dry skillet over medium heat for 20-30 seconds on each side or wrapping them in a damp paper towel and microwaving for 30 seconds.
Assemble the tacos by filling each tortilla with a generous portion of the sautéed vegetables.
Top with fresh cilantro and sliced avocado for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 26.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2755 mg | 59% | |
*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.
