Summer Squash Sheet-Pan Tacos Recipe
These Summer Squash Sheet-Pan Tacos are a vibrant and healthy vegetarian meal featuring roasted yellow squash and zucchini, tangy pickled shallots, and a creamy tahini-lime sauce, all served on warm corn tortillas with a spread of hummus. Perfect for a quick weeknight dinner or a tasty summer gathering, this recipe blends fresh flavors with simple preparation using the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 2 medium yellow squash, cut into 1/2″ pieces (5 to 6 cups)
- 2 medium zucchini, cut into 1/2″ pieces (5 to 6 cups)
- 2 Tbsp. extra-virgin olive oil
- Kosher salt, to taste
Pickled Shallots
- 3 small shallots, very thinly sliced
- 1 cup red wine vinegar
- 2 Tbsp. granulated sugar
- 1/2 tsp. za’atar
- Kosher salt, to taste
Tahini Lime Sauce
- 1/4 cup tahini
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. fresh lime juice
- 1 tsp. smoked paprika
- 1/2 tsp. granulated garlic
- Kosher salt, to taste
- 4 to 5 Tbsp. cold water
Other
- 8 (6″) corn tortillas
- 1/2 cup homemade or store-bought hummus
Instructions
- Roast the Vegetables: Preheat your oven to 450°F. On a baking sheet, toss the yellow squash and zucchini pieces with olive oil and a generous pinch of kosher salt. Spread them out evenly. Roast in the oven for 25 to 30 minutes, stirring once halfway through, until the squash softens and begins to caramelize.
- Prepare the Pickled Shallots: While the vegetables roast, place the thinly sliced shallots into a small heatproof bowl. In a small saucepan over medium heat, combine red wine vinegar, sugar, za’atar, and a pinch of salt. Heat until the liquid is hot and steaming but not boiling, stirring occasionally. Pour the hot vinegar mixture over the shallots and let sit for 10 to 15 minutes to pickle and soften the shallots.
- Make the Tahini Lime Sauce: In a medium bowl, whisk together tahini, chopped parsley, fresh lime juice, smoked paprika, granulated garlic, and salt. Slowly whisk in 4 to 5 tablespoons of cold water until the sauce is thin, smooth, and pourable.
- Warm the Tortillas: In the last 5 minutes of roasting the vegetables, place the corn tortillas on a baking sheet or wrap them in foil and bake them in the oven until they are warm and pliable.
- Assemble the Tacos: Spread about 1 tablespoon of hummus in the center of each warm tortilla. Top with a generous scoop of roasted squash and zucchini, followed by some pickled shallots. Drizzle the tahini lime sauce over everything, and serve immediately.
Notes
- You can prepare the pickled shallots and tahini sauce ahead of time to save time on serving day.
- Adjust the level of seasoning with salt and spices to your preference.
- For added protein, consider serving with black beans or a sprinkle of feta cheese if not strictly vegan.
- If corn tortillas are unavailable, small flour tortillas can be used as a substitute.
- Roasting vegetables at a high temperature enhances their natural sweetness and flavor.
Keywords: summer squash tacos, sheet pan tacos, vegetarian tacos, roasted zucchini, pickled shallots, tahini lime sauce, easy vegetarian dinners, healthy tacos
Find it online: https://kitchenbyclara.com/summer-squash-sheet-pan-tacos-recipe/
