These Calabacita Tacos are the perfect mix of healthy and crave-worthy. Grilled Mexican squash and tender green onions are tucked into warm corn tortillas, then finished with crumbled cotija, fresh cilantro, and a squeeze of lime. They’re light, satisfying, and bursting with flavor your new go-to for meatless taco nights!

WHY YOU'LL LOVE THIS RECIPE

It’s Fresh, Flavorful, and So Satisfying
These tacos are packed with juicy grilled calabacitas and sweet, charred green onions, layered with creamy cotija, bright cilantro, and a punch of lime. Every bite hits that perfect balance of savory, smoky, and zesty.
Naturally Light but Filling
Even though they’re veggie-based, these tacos are super satisfying. Mexican squash has a tender bite that makes the tacos feel hearty without being heavy — ideal for hot summer nights or when you're craving something wholesome but delicious.
Quick and Weeknight-Friendly
From start to finish, these come together in under 30 minutes. Minimal chopping, simple seasoning, and a quick grill — it’s the kind of meal you can whip up on a whim (and feel good about eating).
Perfect for Meatless Mondays (or Any Day!)
Whether you're vegetarian or just looking to eat more plant-based meals, this recipe is a winner. No meat, no problem — just clean, real ingredients that are packed with flavor.
Customizable to Your Taste
Want it spicier? Add your favorite hot sauce. Dairy-free? Skip the cheese or use a vegan alternative. These tacos are super versatile and easy to tweak based on what you have on hand or love most.
A Great Way to Use Up Summer Squash
If your garden (or local market) is overflowing with zucchini or calabacitas, this is the perfect way to use them up. It’s a fresh twist on tacos that feels totally seasonal

TIPS & TRICKS FOR SUCCESS

Don’t skip the lime — the acidity balances the richness of the squash and cheese.
Grill the tortillas last to soak up any extra flavor left on the grill.
Make it vegan by skipping the cotija or subbing with a plant-based cheese.
Use a grill basket if you're worried about the veggies falling through the grates.

FREQUENTLY ASKED

Can I use zucchini instead of Mexican squash?
Yes! Zucchini is a great substitute if you can't find calabacitas.
Can I roast instead of grill?
Absolutely. Just roast the seasoned squash and onions at 425°F for 20–25 minutes until tender.
Are these tacos gluten-free?
Yes — as long as you’re using corn tortillas, they’re naturally gluten-free.

MEXICAN SQUASH TACOS

Anahi

Light, flavorful, and so easy! These Calabacita Tacos feature grilled Mexican squash, green onions, cotija cheese, and fresh lime — the perfect meatless tacos for summer nights.

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Course Main Course

Cuisine Mexican

Ingredients

4 Mexican squash (calabacitas)
1-2 green onions per taco
1 teaspoon paprika
1 teaspoon garlic powder
cilantro fresh cilantro

Instructions

Prep the Mexican Squash (Calabacitas)Start by rinsing the squash under cool water and patting them dry. Trim off the ends, then slice each one into 6 thick half-moons or chunks. This size helps them hold up well on the grill without falling apart
Slice and Season the Green Onions, Take 10–12 green onions (1–2 per taco), trimming off the roots and any tough tips. Leave them whole or slice in half lengthwise if they're extra thick. Place the squash and onions in a large bowl.
Add Oil and Spices Drizzle everything generously with olive oil, enough to coat all the veggies. Then sprinkle in 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon lemon pepper seasoning, salt, and freshly cracked black pepper to taste. Toss everything together until the veggies are evenly coated.
Grill Until Tender and Slightly Charred, Preheat your grill to medium-high heat. Place the seasoned calabacitas and green onions directly on the grill or in a grill basket. Cook for about 6–8 minutes, turning occasionally, until the squash is fork-tender and the onions are lightly charred. Pro tip: Grill marks add extra flavor and a hint of smokiness!
Warm the Corn Tortillas on the Grill, Don’t skip this step! Once the veggies are done, place your corn tortillas on the hot grill for 30 seconds to 1 minute per side. This makes them soft, slightly crisped on the edges, and infused with that grilled flavor.
Assemble the Calabacita Tacos, Time to build your tacos! Start with a warm tortilla, add a layer of grilled Mexican squash and green onions, then top with crumbled cotija cheese, fresh chopped cilantro, and a generous squeeze of lime juice. Drizzle with your favorite hot sauce if desired. Every taco becomes a flavor bomb of fresh, smoky, and zesty goodness!

Keyword Mexican squash tacos