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Jalapeno Roasted Red Pepper Salsa + Simple Zucchini Tacos



  • For the salsa:
  • 34 jarred (about 3/4 of a jar, roasted red peppers , without juice)
  • 1 cup canned (chopped tomatoes)
  • 3 jalapenos
  • 1 cup fresh cilantro
  • 2 cloves garlic
  • 1/2 red onion (white would work too)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • For the tacos:
  • 1 zucchini (cubed)
  • 2 potatoes (cubed)
  • 2 carrots (chopped)
  • 2 tablespoons olive oil (can easily do without but the veggies won’t get as crisp)
  • 2 1/2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 1/4 teaspoons tumeric
  • 1 1/2 teaspoons salt
  • corn tortillas (for serving)


  1. To prepare the salsa:
  2. Combine all ingredients in the bowl of a food processor or blender. Blend on high for 30 seconds to a minute, or until blended. Adjust seasonings to taste. Store in sealed container in the refrigerator for up to 2 weeks.
  3. To prepare the tacos:
  4. Preheat oven to 450 degrees. In a large bowl, combine, zucchini, potatoes, carrots, olive oil, cumin, garlic powder, paprika, tumeric and salt. Thoroughly coat all the veggies with the spice mixture. Spread the veggie mixture in a roasting pan or cookie sheet.
  5. Roast for 25 minutes, or until veggies are tender and crispy.
  6. Before serving, heat tortillas over gas burner or hot skillet pan for 10-15 seconds per side.
  7. Top each taco with roasted red pepper salsa and fresh cilantro.