Tacos de Calabacitas

Mexican Zucchini Tacos
Tacos de Calabacitas (Mexican Zucchini) is a delightful recipe loaded with such flavors you will be craving these again and again!

October 4th is National Taco Day! So in  honor of that I'm sharing a wonderfully healthy and fun vesion! You can make tacos out of it or a skillet dinner!

Although I added bacon to my  tacos tonight, traditionally their would not be any meat in it, so these are PERFECT for a meatless Monday! and believe me you won't be missing any!

As a skillet dinner I added some diced rotisserie chicken into it, but again.. it's perfect as a vegetarian dinner all by itself! Serve it over a bed of rice! So good!

It's national Taco Day and I know you're thinking, their isn't too many versions of tacos that you haven't tried yet, but if you haven't tried Calabacitas, do it! They are so healthy, and hearty, and refreshing!

The basic recipe I'm sharing today came from a family cookbook and was shared by my cousin Christy . I even  love to serve it as a super quick side dish with chicken or shrimp/ salmon OR add those to the tacos!  It only takes about 5-10 minutes total to make from start to finish so is easy to do while your meat is cooking.

Jan's Tip for cooking the Zucchini to just perfect (and not overcooked to mushy) You want it to be soft  with a little bit of crunch. The trick is that as soon as you  see it turning translucent in color, turn off the heat and move the skillet off the burner.

Just starting to cook                                                     Just turning translucent, remove from heat.

Let's get cooking!

Google Docs Printable Recipe

Tacos de Calabacitas

Tacos de Calabacitas (Mexican Zucchini) is a delightful recipe loaded with such flavors you will be craving these again and again!


  • 3 lbs. zucchini or summer squash diced. (I don't peel mine)
  • 1 large tomato quartered or diced
  • 1 (4 oz.) can chopped green chili's
  • 1/4 cup water
  • 1 tsp. garlic powder or 1 clove minced fresh garlic
  • 1 cup shredded cheese or crumbled Queso Fresco cheese
  • 12 Tortillas: Flour or Corn
  • Optional; 1 cup of cooked rice, corn, black beans, cooked diced chicken, shrimp, or salmon .


How to cook Tacos de Calabacitas

  1. Over medium heat in large skillet, combine diced zucchini, tomatoes, green chile's water and garlic and any optional add-in's such as rice, beans or corn or meat.
  2. Cook, stirring occasionally till zucchini is tender (3-5 min. approx.)
  3. Serve in warmed tortillas
Created using The Recipes Generator

Here are some more great recipes for National Taco Day!

Happy National Taco Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Autumn Pork Tacos by The Freshman Cook

Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures

Egg and Bacon Loaded Breakfast Tacos by Cheese Curd in Paradise

Garbage Plate Tacos by The Spiffy Cookie

Huevos Rancheros Tacos by Our Good Life

Instant Pot Pork Carnitas Tacos by The Redhead Baker

Lobster Roll Street Tacos by Daily Dish Recipes

Old-School Hard Shell Tacos by Karen’s Kitchen Stories

Seared Albacore Tuna Loin Soft Tacos by Culinary Adventures with Camilla

Shrimp Tacos with Apple Pomegranate Salsa by A Day in the Life on the Farm

Tacos de Calabacitas by Tip Garden

Vegan Nopales Tacos with Charred Corn and Black Bean Salsa by The Baking Fairy

Vindaloo Pork Belly Street Tacos by Palatable Pastime

Walking Taco Bar by For The Love of Food

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