Mexican Zucchini and Egg Tacos
Soft corn tortillas filled with tender zucchini, eggs, salsa, and melted cheddar.
- Calories
- 465
- Protein
- 25g
- Carbs
- 45g
- Fat
- 21g
Per serving
Ingredients
For 4 servings · 18 min total
- eggbeaten8
- zucchinifinely diced1 lb
- yellow onionfinely diced1/4 lb
- canola oil4 tsp
- corn tortillas12
- salsa1/2 cup
- cheddar cheeseshredded3 oz
- kosher salt1/2 tsp
- black pepper1/4 tsp
Instructions
- Finely dice the zucchini and yellow onion. Pat the beaten eggs dry is not applicable; season the eggs with kosher salt and black pepper before cooking.
- Warm the canola oil in a skillet over medium heat. Add the onion and zucchini with a pinch of salt and cook for 4-5 minutes, until translucent and tender.
- Add the seasoned eggs and stir gently for 2-3 minutes, until softly set and no liquid egg remains, reaching 160F (71C) on an instant-read thermometer.
- Warm the corn tortillas in the skillet for 20-30 seconds per side, until pliable and lightly toasted. Fill with the eggs, salsa, and cheddar cheese, then cook 1-2 minutes until the cheese melts.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.