Description
These Summer Squash Sheet-Pan Tacos are a vibrant and flavorful vegetarian dish perfect for warm weather meals. Roasted yellow squash and zucchini are caramelized on a sheet pan, complemented by tangy quick-pickled shallots, a creamy tahini-lime sauce, and a smear of hummus, all nestled in warm corn tortillas. This easy, wholesome recipe combines fresh vegetables with Middle Eastern-inspired flavors for a light yet satisfying taco experience.
Ingredients
Scale
Vegetables and Roasting
- 2 medium yellow squash, cut into 1/2″ pieces (5 to 6 cups)
- 2 medium zucchini, cut into 1/2″ pieces (5 to 6 cups)
- 2 tbsp. extra-virgin olive oil
- Kosher salt, to taste
- 3 small shallots, very thinly sliced
Pickling Liquid
- 1 cup red wine vinegar
- 2 tbsp. granulated sugar
- 1/2 tsp. za’atar
Tahini Sauce
- 1/4 cup tahini
- 2 tbsp. chopped fresh parsley
- 2 tbsp. fresh lime juice
- 1 tsp. smoked paprika
- 1/2 tsp. granulated garlic
- Kosher salt, to taste
- 4 to 5 tbsp. cold water
Assembly
- 8 (6″) corn tortillas
- 1/2 cup homemade or store-bought hummus
Instructions
- Preheat and Roast Squash: Preheat your oven to 450°F. On a baking sheet, toss the cut yellow squash and zucchini with extra-virgin olive oil and season generously with kosher salt. Roast the vegetables, stirring once halfway through, until they are softened and beginning to caramelize, about 25 to 30 minutes.
- Pickle Shallots: While the squash roasts, place the thinly sliced shallots in a small heatproof bowl. In a small saucepan over medium heat, combine the red wine vinegar, granulated sugar, za’atar, and a pinch of kosher salt. Warm the mixture just until it is hot and steaming, but not simmering. Pour this pickling liquid over the shallots and let them sit for 10 to 15 minutes to develop flavor.
- Make Tahini Sauce: In a medium bowl, whisk together the tahini, chopped fresh parsley, fresh lime juice, smoked paprika, granulated garlic, and kosher salt. Gradually whisk in 4 to 5 tablespoons of cold water until the sauce reaches a thin, smooth, and pourable consistency.
- Warm Tortillas: During the last 5 minutes of the vegetable roasting time, place the corn tortillas on a separate sheet tray or wrap them in foil and bake in the oven until warmed through and pliable.
- Assemble Tacos: Spread about 1 tablespoon of hummus in the center of each warm tortilla. Top with a generous portion of the roasted squash and zucchini, followed by a spoonful of the pickled shallots. Drizzle the prepared tahini sauce over the tacos before serving.
Notes
- You can prepare the pickled shallots ahead of time for a more intense flavor.
- For a spicier kick, add a sprinkle of chili flakes or hot sauce to the tahini sauce.
- Leftover roasted vegetables and sauce can be refrigerated and enjoyed for several days.
- Use gluten-free tortillas if you need to keep this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: summer squash tacos, sheet-pan tacos, vegetarian tacos, roasted zucchini recipes, tahini sauce tacos, easy vegetable tacos, pickled shallots, Mediterranean tacos
