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Zucchini & Lentil Tacos with Radish Salsa

Greenletes / Recipes / Zucchini & Lentil Tacos with Radish Salsa

The Vegan Lentil & Zucchini Tacos with Radish Salsa are an easy weeknight meal that will satisfy everyone at the table, and they are beautiful to boot!

I’ve heard many people refer to zucchini as “boring”, and I definitely don’t agree with that sentiment! I love zucchini—it’s one of my favorite fruits (yes, it’s a fruit because it has seeds).

Zucchini & Lentil Tacos with Radish SalsaAlso known as summer squash, zucchini is freshest when purchased in the summer months. I recently bought some zucchini and experimented with these delicious soft tacos. They are topped with a crunchy and tangy radish salsa, which is super easy to make.

Plus, the lentils add a bit of protein and give a nice chewy texture to the tacos. Loaded with refreshing vegetables, these tacos are so yummy that they are bound to become an instant favorite!

Zucchini & Lentil Tacos with Radish Salsa #vegetarian #vegetariantacos #salsa #homemadesalsa #glutenfree #easydinner #lentils #protein #lentiltacos #summerproduce

5 from 6 votes
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Zucchini & Lentil Tacos with Radish Salsa

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

Ingredients

  • 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)

Salsa

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

Instructions

  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.

 

8 Comments

  1. adanelz6

    I love vegetarian tacos – especially those filled with lentils!

    Reply
  2. Meme

    5 stars
    I love a vegetarian take on tacos! Great way to get more plants into my diet!

    Reply
  3. Tawnie Kroll

    5 stars
    I loved the crunch from the radish!

    Reply
  4. Lindsey

    5 stars
    So yummy!!! Love loading tacos with veggies!

    Reply
  5. Liz Shaw

    5 stars
    I’m not sure you can fit any more veggies into this recipe- this is a dietitian’s dream! And I agree with Tawnie the radish is such a necessary addition

    Reply
  6. Lorie

    5 stars
    We get bored of the same old tacos so this is the perfect recipe to help us really shake it up!

    Reply
  7. Emily Kyle

    5 stars
    These tacos are definitely not boring!! Loved them with the fresh squeeze of lime on top, so good!

    Reply

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I’m Natalie Rizzo, an NYC-based Registered Dietitian.

My mission is to help everyday athletes fuel their fitness with plants.

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