10-Min Charred Veggie Tacos
Bell peppers and zucchini hit a hot skillet until blistered and tender, then tucked into warm tortillas with salsa and avocado. Ready in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
quickcasualmexicanvegetarianvegancrispytenderweeknight
Ingredients
- 1 large bell pepper
- 1 medium zucchini
- 4 count tortilla
- ½ cup salsa
- 1 count avocado
Instructions
- 1
Slice bell pepper into 1/2-inch strips and chop zucchini into half-moons.
- 2
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
- 3
Add peppers and zucchini, cook without stirring for 2 minutes until edges char.
- 4
Stir and cook 2 more minutes until tender with some blackened spots.
- 5
Warm tortillas in the skillet 15 seconds per side.
- 6
Fill tortillas with charred veggies, salsa, and sliced avocado; serve hot.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
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