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Sheet Pan Summer Squash Tacos with Chili-Lime Seasoning

Two soft corn tortillas filled with grilled summer squash, red and yellow peppers, and onions for amazing summer squash sheet pan tacos.
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Make quick, meatless vegetarian taco recipes using summer squash roasted on a single sheet pan for easy cleanup. This healthy meatless Monday aesthetic meal is ready fast.

Ingredients

Scale
  • 2 medium zucchini, halved lengthwise and sliced 1/4 inch thick
  • 2 medium yellow squash, halved lengthwise and sliced 1/4 inch thick
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 small corn tortillas
  • 1 lime, cut into wedges (for serving)
  • Optional toppings: cotija cheese, avocado slices, fresh cilantro

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the sliced zucchini, yellow squash, red bell pepper, and red onion.
  3. In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and black pepper to create the seasoning blend.
  4. Drizzle the olive oil over the vegetables and toss to coat them lightly. Sprinkle the seasoning blend over the vegetables and toss again until everything is evenly coated.
  5. Spread the seasoned vegetables in a single layer on the prepared sheet pan. Do not overcrowd the pan; use two sheets if necessary to allow for proper roasting instead of steaming.
  6. Roast for 15 to 20 minutes, tossing the vegetables halfway through the cooking time, until the squash is tender-crisp and lightly browned at the edges.
  7. While the vegetables roast, warm the corn tortillas according to package directions (you can warm them directly on a gas burner for a slight char or wrap them in foil and place them in the oven for the last 5 minutes).
  8. Assemble your tacos by spooning the roasted summer squash mixture into the warm tortillas. Top with your desired additions like cheese, avocado, or cilantro.
  9. Serve immediately with fresh lime wedges.

Notes

  • To prevent the squash from becoming mushy, cut the pieces uniformly and ensure the oven is fully preheated before placing the pan inside. High heat helps them roast rather than steam.
  • For a deeper flavor, you can add 1/2 teaspoon of chipotle powder to the spice mix.
  • If you prefer softer tortillas, wrap them in a clean kitchen towel after warming to trap the steam.

Nutrition

Find it online: https://onedishuniverse.com/summer-squash-sheet-pan-tacos/