Alfredo Garcia

The fastest and easiest vegetarian tacos you'll ever make. You can add some shredded chicken or cooked chorizo if you'd like to add some protein in the mix. 

Tacos de Calabacitas 

Cut the both ends off the calabacitas or the zucchini. Then cut each one in half lengthwise, then in half once again, so each one will be in fourths. 

Coat the calabacitas in the olive oil, then sprinkle them all over with the seasonings, toss them around to combine. If you don't have the seasonings I am using, you can easily use any combination of your favorite seasonings such as garlic powder, onion powder, lemon pepper, paprika, salt, pepper, etc. 

Set a large skillet on medium high heat. Once hot, place the calabacitas in the pan. These cook super fast, they only need about 2-3 minutes per side. They'll take no more than 8-10 minutes. Once cooked, turn off the heat and set aside.

shredded chihuahua cheese or any other melting cheese (optional)

To warm up the corn tortillas, set a coral or another large skillet to medium heat. Once hot, warm up each tortilla for about 20 seconds per side. Optionally, you can heat up each tortilla for 20 seconds, flip it over, sprinkle an even layer of cheese over the tortilla, wait about 20-30 seconds for the cheese to start melting, flip over the tortilla so the cheese is now directly on the pan and cook for another 20-30 seconds. 

To serve the tacos, place 2 pieces of the calabacitas on each tortilla, top it off with your favorite salsa and pico de gallo and as always, a fresh squeeze of lime juice. 