Summer Squash Sheet-Pan Tacos
Summer Squash Sheet-Pan Tacos are a delightful way to savor summer’s flavors in a quick and easy dish. Packed with roasted summer squash and sweet red onions, these tacos are nestled in warm corn tortillas and topped with fresh cilantro and zesty lime juice. Perfect for weeknight dinners or casual gatherings, this recipe combines vibrant colors and mouthwatering tastes that will surely impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4 (8 tacos total) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups summer squash (sliced)
- 1 medium red onion (sliced)
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- Salt and pepper (to taste)
- 8 soft corn tortillas
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the sliced summer squash and red onion with olive oil, cumin, salt, and pepper until evenly coated.
- Spread the vegetable mixture on the prepared baking sheet in an even layer and roast for about 20 minutes until tender and golden brown.
- While the veggies roast, wrap the corn tortillas in aluminum foil and warm them in the oven for about 5 minutes.
- Once roasted, fill each warm tortilla generously with the veggie mixture.
- Garnish with chopped cilantro and a squeeze of fresh lime juice before serving.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to swap summer squash for zucchini or bell peppers for variety. Experiment with seasonings like smoked paprika or chili powder for added depth of flavor. Top your tacos with avocado slices or salsa for extra creaminess.