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Southern Veggie Tacos

  • prep time: 15 min
  • total time: 45 min
  • serves: 6 people
  • calories: 251 1 serving

These southern-style veggie tacos are packed with flavor and are easy to make since we roast everything in the same pan to make clean up a breeze.  Roasting the veggies intensifies their natural flavor, then we’ve stirred in our salsa to add a rich tomato flavor with a kick. Serve the veggie mixture in corn tortillas and top with cilantro for fresh flavor and French fried onions for extra crunch!



  • 1 large zucchini (about 12 ounces), diced (about 2 cups)
  • 1 large red bell pepper, diced (about 1 1/2 cups)
  • 1 extra large onion, diced (about 1 1/2 cups)
  • 2 tablespoons olive oil
  • 1 cup frozen okra, thawed and drained
  • 1 cup frozen lima beans, thawed and drained
  • 1 cup Pace® Roasted Poblano & Corn Salsa
  • 12 corn tortilla (6-inch), warmed (to release the corn flavor, we like to brown them in a hot skillet)
  • 1/2 cup chopped cilantro
  • 1/2 cup French fried onions


  • Step 1

    Set the oven to 425°F.  Place the zucchini, red pepper and diced onion onto a rimmed baking sheet.  Season the vegetables as desired.  Drizzle with the oil and toss to coat.

  • Step 2

    Roast for 15 minutes.  Add the okra, and lima beans and roast for 15 minutes more or until the vegetables are browned.  Remove the vegetables to a large bowl.  Add the salsa and toss to coat.

  • Step 3

    Spoon about 1/3 cup vegetable mixture on each tortilla.  Top with the cilantro and French fried onions and additional salsa, if desired..  Fold the tortillas around the filling.

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Calories 251
Total Fat 8 g
Sat. Fat 1.9 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 309 mg
Total Carb 40 g
Dietary Fiber 5 g
Sugar 5 g
Protein 5 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 7 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.