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Zucchini & Lentil Tacos with Radish Salsa

Course Main Course
Keyword vegan tacos
Servings 4 servings
Calories 369 kcal


  • 1 cup dry green/brown lentils
  • 2 cups water
  • 1 tablespoon Canola sunflower, or grapeseed oil
  • 2 zucchinis cut into quarter moons
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 8 soft tortillas
  • plain Greek yogurt (optional)


  • 6 radishes diced
  • ½ red onion diced
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • salt to taste


  1. Combine the lentils and water in a saucepan and bring to a boil. Reduce heat and simmer until all the liquid is absorbed (about 15 minutes). Set lentils aside.
  2. In a small bowl, combine the radish, red onion, lime juice and olive oil. Season with salt, and set aside.
  3. Heat a skillet to medium high heat.  Add canola oil and heat for about 1-2 minutes.  Add the zucchini, oregano, garlic powder and salt to skillet and cook for 8-10 minutes.
  4. Warm the tortillas in the microwave, on a grill or in a hot oven.
  5. Assemble the tacos. To the tortilla add a scoop of lentils and zucchini and top with radish salsa and Greek yogurt (if you're using).

Nutrition Facts
Zucchini & Lentil Tacos with Radish Salsa
Amount Per Serving (2 tacos)
Calories 369 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 189mg8%
Potassium 845mg24%
Carbohydrates 57g19%
Fiber 19g79%
Sugar 5g6%
Protein 17g34%
Vitamin A 215IU4%
Vitamin C 22mg27%
Calcium 91mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.