Southwest Pepper and Zucchini Tacos with Kiwi salsa, Monterey Jack and Lima Crema

Name: Southwest Pepper and Zucchini Tacos with Kiwi salsa, Monterey Jack and Lima Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: Sour cream 4 oz; Flour tortillas 12; Tomatos 2; South West Spice Blend 2 tablespoons; 2 Long green Pepper; 1 cup Monterey Jack Cheese; 2 Limes; 2 Red Onions; 2 Kiwi; 2 Zucchini; Cilantro; Black pepper; Cooking oil; Hot sauce ( optional)

5 steps

Prep:10minCook:30min

Having trouble drumming up exciting ways to get your veggies in? We’ve been there… which is why we’re obsessed with these jam-packed tacos. Zucchini, onion, and green pepper roast with Southwest spices until tender, then are stuffed into steamy tortillas with melty Monterey Jack and tangy lime crema. Oh, and did we mention fruit’s also on the menu? Juicy-sweet kiwi is diced up and stirred into a homemade pico de gallo for a fun twist on the classic salsa. If you needed ANY further proof that everything’s better in taco form, this right here is it.

Updated at: Thu, 17 Aug 2023 07:03:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories649.3 kcal (32%)

Total Fat27.9 g (40%)

Carbs80.5 g (31%)

Sugars15.8 g (18%)

Protein20.9 g (42%)

Sodium1346.5 mg (67%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 ozSour cream

12Flour tortillas

2Tomatos

2 tablespoonsSpice Blend

2green Pepper

Long

1 cupmonterey jack cheese

Instructions

Step 1

1.Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. Trim and dice zucchini into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces; finely chop a few pieces until you have 1 TBSP (2 TBSP for 4). Core, deseed, and dice green pepper.

Step 2

2.Toss zucchini, diced onion, and green pepper on prepared sheet with a drizzle of oil, Southwest Spice Blend, salt, and pepper. Roast on top rack until tender, 18-20 minutes. (For 4 servings, divide veggies between 2 sheets; roast on top and middle racks.)

Step 3

3.While veggies roast, peel and dice kiwi. Dice tomato. Finely chop cilantro. Zest and quarter lime. In a medium bowl, mix together kiwi, tomato, finely chopped onion, half the cilantro, and a squeeze of lime juice. (If your kiwi is on the tart side, add ¼ tsp sugar to boost the sweetness!) Season with salt and pepper.

Step 4

4. In a small bowl, combine sour cream, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Step 5

5.Carefully toss roasted veggies with remaining cilantro; season with salt and pepper. Divide tortillas between plates and fill with veggie mixture, cheese, kiwi salsa, and lime crema. (Alternatively, put everything in individual serving bowls and let everyone assemble their own tacos!) Serve with remaining lime wedges on the side and, if you’ve got some on hand, hot sauce from your pantry if desired.