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.
Frequently Asked Questions
Are these tacos vegetarian?
Yes, they are a naturally vegetarian taco filled with tender squash, and they are hearty enough that no one misses the meat.
What squash works best?
Mexican calabacitas are traditional, but zucchini or yellow squash are perfect stand-ins.
How do I keep the filling from getting watery?
Cook the squash over medium-high heat without crowding the pan, so the moisture evaporates and the edges caramelize.
What toppings do you recommend?
A crumble of queso fresco, fresh salsa, avocado, and a squeeze of lime on warm corn tortillas.
For taco night variety, set these out alongside a batch of crispy carnitas and let everyone build their own.
Mexican Squash Tacos
These squash tacos come from the meatless nights of my childhood, the ones that proved a taco never needed meat to feel like a celebration. My mom would cook calabacita with corn and melt cheese right into the pan, and we wrapped it all in warm tortillas without missing a thing. In a family where my dad now runs a carnitas food truck, I love that our taco love has room for a simple vegetable filling too. They are quick, easy on the grocery bill, and genuinely crave-worthy. I make them on busy weeknights when I want my kids to see how good simple can taste.
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.
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!
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