Low Carb Delicious Veggie Tacos

Elevate taco night with these irresistible Low Carb Delicious Veggie Tacos, a perfect balance of flavor, nutrition, and creativity. This recipe transforms zucchini into clever low-carb taco shells, making it a great choice for keto and gluten-free enthusiasts. Packed with a vibrant medley of sautéed bell peppers, red onion, and cherry tomatoes, these tacos burst with color and fresh flavors. A hint of ground cumin and paprika adds a smoky spice, while a squeeze of fresh lime juice and chopped cilantro brighten up the dish. Topped with creamy avocado and a sprinkle of cheddar cheese, these tacos are as satisfying as they are health-conscious. Whether you're cutting carbs or just craving a wholesome, veggie-packed meal, these tacos are an easy 30-minute recipe that’s sure to impress!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 Large zucchini
• 2 tablespoons Olive oil
• 1 Red bell pepper, diced
• 1 Yellow bell pepper, diced
• 1 Red onion, finely chopped
• 3 Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Cherry tomatoes, halved
• 1 Lime, juiced
• 0.5 cup Fresh cilantro, chopped
• 1 Avocado, sliced
• 0.5 cup Cheddar cheese, grated

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Use a vegetable peeler or mandoline to slice the zucchini into long, thin strips to resemble taco shells.

Step 3

Place the zucchini slices on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper.

Step 4

Bake the zucchini slices for about 5-7 minutes, until they are tender but not too soft. Remove from the oven and set aside.

Step 5

In a large skillet, heat the remaining tablespoon of olive oil over medium heat.

Step 6

Add the red bell pepper, yellow bell pepper, and red onion to the skillet. Sauté for about 5 minutes, or until the vegetables begin to soften.

Step 7

Add the minced garlic, ground cumin, paprika, salt, and black pepper. Cook for another minute until fragrant.

Step 8

Add the cherry tomatoes and sauté for another 2 minutes until they soften slightly.

Step 9

Remove the skillet from the heat and stir in the lime juice and chopped cilantro.

Step 10

To assemble the tacos, place a few zucchini slices on each plate to form a shell. Fill with the vegetable mixture.

Step 11

Top with sliced avocado, a sprinkle of grated cheddar cheese, and any additional cilantro, if desired.

Step 12

Serve the veggie tacos warm and enjoy!

Nutrition Facts

Serving size	(1311.0g)

Amount per serving	% Daily Value*
Calories	985.4

Total Fat 72.5g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 60mg	0%
Sodium 1628.5mg	0%
Total Carbohydrate 71.9g	0%
Dietary Fiber 27.5g	0%
Total Sugars 30.5g
Protein 30.9g	0%

Vitamin D 12IU	0%
Calcium 652.9mg	0%
Iron 9.5mg	0%
Potassium 3262.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 11.6%

Carbs: 27.0%