Use Up That Zucchini with These Crispy Summer Squash Tacos

Crispy summer squash taco
July 21, 2025

If you, like us, are looking for ways to use up that glut of zucchini or yellow squash, it's crispy summer squash tacos to the rescue. This simple vegetarian recipe turns the veggie into the main event. Start by pan-frying thick batons of zucchini until golden and crisp, then layering them with a creamy salsa macha yogurt that brings just the right amount of heat. Serve everything in a warm tortilla with bright toppings like pickled onions, fresh mint, and a squeeze of lime. Your tastebuds — and wallet — will thank you.

Organic Corn Tortillas

Crispy Summer Squash Tacos

Crispy Summer Squash Tacos

Masienda Team

Servings

8-10 tacos

Category

Tacos

Ingredients

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    • 3-4 small summer squash (zucchini or yellow squash)

    • ¼ cup olive oil

    • Kosher salt

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    • 1 cup plain whole milk yogurt

    • 2 tbsp homemade or storebought salsa macha (adjust based on heat level)

    • Salt, to taste

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    • Tortillas

    • Garnishes: fresh mint leaves (whole or roughly torn), pickled red onions, flaky sea salt, lime wedges

    Directions

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      1. Trim the top and bottom ends off the squash and slice it lengthwise into long, flat planks (¼ inch thick), or long quarters. Score the inside of the squash, making shallow cuts in a cross hatch pattern.

      2. Fry the planks or batons of squash in olive oil until golden brown, flipping once (about 2 minutes per side), working in batches if needed so as not to crowd the pan. Season with salt.

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      1. In a small bowl, mix the yogurt and salsa macha until evenly combined. Taste and adjust with more salsa macha or a pinch of salt as needed.

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      1. Warm tortillas on a comal or directly over a flame until pliable.

      2. Spread a generous spoonful of salsa macha yogurt on each tortilla.

      3. Top with grilled squash, pickled red onions, fresh mint, a pinch of flaky salt, and a squeeze of lime.

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