Fresh, flavorful veggie tacos packed with sautéed corn, zucchini, and bell pepper, topped with zesty lime crema—perfect for light summer meals.

2 tablespoons olive oil

1 small zucchini, diced

1 cup fresh or frozen corn kernels

½ red bell pepper, diced

¼ cup red onion, chopped

1 clove garlic, minced

1 teaspoon ground cumin

½ teaspoon chili powder

Salt and pepper, to taste

8 small corn or flour tortillas

¼ cup fresh cilantro, chopped

1 lime, cut into wedges

Lime Crema:

½ cup sour cream or Greek yogurt

Zest and juice of 1 lime

Salt, to taste

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Heat olive oil in a large skillet over medium heat.

Sauté red onion and garlic for 2 minutes until fragrant.

Add zucchini, corn, and bell pepper. Season with cumin, chili powder, salt, and pepper. Cook 5–7 minutes until tender-crisp.

Meanwhile, whisk together sour cream, lime zest and juice, and salt to make the crema.

Warm tortillas in a dry skillet or microwave until pliable.

Fill each tortilla with the veggie mixture, drizzle with lime crema, and top with cilantro.

Serve immediately with lime wedges.

Add black beans for protein or top with avocado slices.

Crumbled queso fresco or feta adds salty richness.

Use vegan yogurt and check tortillas for a fully plant-based version.

Grilled vegetables work great for smoky flavor.