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Veggie Tacos with Chimichurri

Carrie Beyer
These Veggie Tacos with are light and healthy, packed with flavor from fresh chimichurri, roasted summer vegetables and queso fresco. The perfect summer dinner.
Course Main Course
Cuisine Latin American, Mexican
Servings 4 people



  • 8 corn tortillas
  • 1.5 cups fresh corn about 2 ears
  • 1 large zucchini squash cut into 3" long spears
  • 1 large red, yellow or orange bell pepper sliced
  • 1 cup crumbled queso fresco or cotija cheese 1/8 cup per taco


  • 2/3 cup chopped fresh cilantro
  • 2/3 cup chopped fresh Italian parsley
  • 1 shallot minced
  • 1 cup extra virgin olive oil, plus 1 tbsp for sautéing veggies
  • 3 tbsp red wine vinegar
  • 1 tsp minced garlic
  • 1 tsp kosher salt divided



  • Slice the zucchini and bell peppers.
  • Heat 1 tbsp of olive oil in a large sauté pan over medium high heat and cook the bell peppers alone, stirring frequently, for about 5 minutes.
  • Add the zucchini, another small drizzle of olive oil and half of the salt to the pan and sauté for 5-6 minutes.
  • Cover and cook until all the vegetables are tender enough to easily bite through, but not mushy, about 2-3 minutes. Remove both from the pan.
  • Slice corn kernels off the cob and sauté in 1 tbsp butter over medium-high heat for about 3 minutes, allowing some char. Alternately, you can grill the corn first, then cut kernels off the cob.


  • Finely chop the parsley and cilantro and place in a medium bowl.
  • Mince the garlic and shallot and combine with herbs.
  • Add the red wine vinegar, olive oil and salt and stir to combine. Let sit for at least 15 minutes. 
  • Arrange the tacos with a few spears of zucchini and peppers each, 1-2 tbsp corn and 1/8 cup queso fresco. Finish with about 1 tbsp of chimichurri.


Chimichurri can be made ahead and of time and stored in an airtight container in the fridge for up to a week.
Keyword Low Carb Recipes, Tacos, Vegetarian Tacos, Weeknight Dinner