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    Home » Dinner Recipes » Summer Calabacitas Tacos

    Summer Calabacitas Tacos

    Published: Aug 16, 2016 · Modified: Aug 7, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

    Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

    Calabacitas tacos on a parchment lined dinner plate.

    This week we went back to the Dole pineapple plantation to ride the train. The plantation has a little train that takes you on a tour of the plantation fields. The kids were more than happy to ride around on the train and spend time with their dad, and the view was amazingly beautiful. While at the plantation my husband and I were commenting that we were so ready for the summer to be over. There are so many tourists, everywhere, all the time. More than 8 million people visit Hawaii every year! It can get kind of crowded. I expect that around September or October things will slow down a bit, and we can enjoy some quiet time at the beach. Look at me sounding like a local!

    Family on a trolley car.
    Red dirt and trees in front of a lake and mountains in the background.
    Calabacitas tacos in corn tortillas on a parchment lined dinner plate.

    I am in the process of planning the recipes for the next couple of months, and I want to know what YOU would like to see on the blog. There are many wonderful Mexican recipes that still need to be veganized, so tell me about your favorite Mexican dish or food memory and I will try my best to make it vegan and healthy-ish.

    The Recipe: Summer Calabacitas Tacos

    This has always been one of my favorite recipes and it is great in tacos, or served over rice with lentil picadillo. Enjoy!

    A hand picking up a calabacitas taco in a corn tortilla.

    More Summer Recipes

    • Mangonada Margarita
    • Broiled Grapefruit Gelato
    • Pineapple Cucumber Agua Fresca
    • Pineapple Tepache
    Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.
    Save Recipe Go to Recipe Box
    4.60 from 5 votes

    Summer Calabacitas Tacos

    I make these tacos once a week in summer. They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. 
    Pin Recipe Print Recipe
    Cook Time20 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Mexican
    Diet: Vegan
    Servings: 4 servings
    Calories: 331kcal
    Author: Dora S.

    Ingredients

    • 1 tbsp Avocado oil
    • 1 cup Diced white onion
    • 1 Serrano pepper, minced
    • 3 cloves Garlic, minced
    • 2 cups Diced tomato (fresh or canned)
    • 2 Large zucchini, cut into dice (4 cups)
    • 2 ears Corn, cut into kernels (1 1/2 cups)
    • 10 Corn tortillas
    • ½ cup Almond crema
    • ½ cup Vegan Cotija cheese
    • 1 cup Favorite Salsa
    • 1 tbsp Fresh epazote, chopped
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    Instructions

    • Heat oil in a large saute pan set to medium-low heat. Add onion and cook for 4 to 5 minutes until onion is translucent.
    • Add serrano pepper and garlic, and cook for 2 more minutes.
    • Stir in tomato and cook until the tomato breaks down and softens, about 6 minutes. If the tomato begins to stick to the pan add 1/4 cup of broth or water.
    • Stir in zucchini and corn and cover. Cook unitl the zucchini is tender, about 6 minutes. Stir in epazote and season with salt and pepper to taste.
    • Serve on warm corn tortillas topped with almond crema and vegan cotija cheese.

    Notes

    If you would like to make this a heartier meal you can add baked tofu or your favorite beans. If you can't find epazote you can use oregano or cilantro instead. 

    Nutrition

    Calories: 331kcal | Carbohydrates: 57g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 688mg | Potassium: 1171mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1382IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 2mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

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    Reader Interactions

    Comments

    1. Elizabeth

      July 02, 2021 at 5:48 am

      5 stars
      Hi! I love your site, thank you so much for your recipes. They all look so delicious! I just made these calabacitas and they are fantastic! I added pinto beans, cumin and oregano. They are amazing in tacos, on a salad, I even put them on grits for breakfast. Yum! Thank you for sharing your wonderful recipes. Take care!

      Reply
      • Dora S.

        July 12, 2021 at 8:10 am

        Thank you for your comment. Calabacitas are one of my favorite childhood dishes

        Reply
    2. M Cory Myers

      July 08, 2020 at 6:39 pm

      5 stars
      So I have missed traditional dishes like this since having to quit dairy. I was delicious with the almond sauce.

      Reply
      • Dora S.

        July 11, 2020 at 6:05 pm

        So glad you liked it!!

        Reply
    3. Linda

      January 24, 2020 at 4:37 pm

      4 stars
      This was good, but I think it lacked some flavor. I added ground cumin, cilantro, and some Herdez salsa to add more flavor. I also ate it with Mexican rice.

      Reply
    4. Valerie Walls

      June 29, 2017 at 3:44 pm

      We tried this last night and it was amazing. Added a can of black beans to make it go farther for a large family. Thank you for sharing this!

      Reply
      • dorastable

        July 08, 2017 at 9:29 am

        Glad you enjoyed it!!

        Reply
    5. Ohayou

      August 16, 2016 at 10:01 am

      Do you not add any herbs/spices? (I hope this question does not come off as rude, but rather as curiosity and my ignorance.)

      Reply
      • dorastable

        August 16, 2016 at 12:22 pm

        Hi Ohayou. It's not rude at all. I like it simple without any herbs or spices, but a good herb to add is oregano.

        Reply
        • Ohayou

          August 16, 2016 at 12:26 pm

          Thank you for your quick reply! :)

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