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Tacos de Calabacitas a la Mexicana

Did you know that this week is the Nationale Week Zonder Vlees & Zuivel (National week without meat and dairy)? This is an initiative that shows that eating less meat & Dairy has a positive impact on the climate, less CO2 and water foot print.

At Tortilleria Taiyari we care about this matter and we are joining the cause. Are you also on board?
You can join the campaign here.

Throughout this week, we will share some recipes that will convince you that eating plant-based can also be muy rico! 

The easiest vegan tacos recipe
Let’s be real, we are all too busy to spend hours in the kitchen so we are sharing a recipe that you can fix in less than 20 minutes and that is also delicious and healthy.

Fun fact it is one of Mexico’s most traditional meals to eat at home: Calabacitas a la Mexicana.

This recipe combines simple ingredients that are basics of a Mexican pantry: tomato, onions, corn chilli pepper, cilantro, oregano.

Traditionally calabacitas tacos are seasoned with crema and queso fresco. However, since we are skipping dairy for this week, we are replacing it with vegan quark (feel free to use any other alternative to sour cream or make it extra creamy with your favorite vegan cheese).

Ready to try calabacitas? Let’s get cooking!


1 Zucchini 

1 cup of corn

1 White or sweet onion 

2 Tomatoes 

Tortilleria Taiyari corn Tortillas

Vegan Quark 

1 can of Refried Beans or ( any bean choice) 

Drizzle of salt & pepper


Fresh or powder garlic

Any choice of green/red salsa. 
We use the salsa verde from our Chilaquiles Kit.

8 yellow corn soft tortillas
1 avocado
Cilantro for garnish

Serves two people


  1. Chop onion, tomatoes and zucchini into small cubes. 
  2. Heat oil in a saute pan at medium heat. When hot, add the chopped onion and let it simmer. Cook for  2-3 minutes until the onion looks a little golden. 
  3. Add zucchini and stir for 2 minutes allowing the onion to mix in with zucchini and simmer together. 
  4. Add tomatoes and corn let it cook for a few more minutes until the zucchini is soft but still has a bite. If you want it extra spicy, add as well chopped jalapeño pepper. 
  5. Season with salt, pepper, oregano and garlic powder. 
  6. In another pan, (preferably a flat one) preheat for 1 minute, meanwhile damp the tortillas with some drops of water before placing them on the pan. Heat up for about 30 seconds on each side and then serve on a plate.
  7. Now grab your calabacitas and fill your Taiyari corn Tortillas. 
  8. Top your tacos with some cilantro (koriander) and finish with a drizzle of vegan quark, avocado and salsa. 

    Buen provecho!
Tacos de calabacitas a la Mexicana

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