Summer Squash Tacos with Kale Slaw
June 22, 2026
Sautéed yellow squash with taco seasoning in warm corn tortillas, topped with a bright kale and bell pepper slaw—adapted from the eMeals Vegan meal plan.
These tacos are a fast way to use a pile of summer squash and kale from the box—the slaw stays crisp and tangy against the warm, spiced filling. Any thin-skinned summer squash works; zucchini is a fine swap if that is what you have.
The original eMeals meal plan pairs these with chipotle pinto beans and rice if you want a fuller spread. Homemade taco seasoning or your favorite blend works in place of a packet.
Summer Squash Tacos with Kale Slaw
Soft tacos filled with tender summer squash and a lime-kissed kale slaw, finished with pepitas for crunch. Adapted from the eMeals Vegan meal plan.
Ingredients
- 3 yellow squash, halved and sliced
- 1 cup sliced red onion
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp taco seasoning
- 4 cups thinly sliced lacinato kale
- 1 cup thinly sliced red bell pepper
- 2 tbsp fresh lime juice
- 1½ tsp agave nectar (or honey or maple syrup)
- ¼ tsp salt
- 12 soft taco-size corn tortillas
- ½ cup roasted, salted pepitas (pumpkin seeds)
Method
- Cook the squash, onion, and garlic in hot oil in a large skillet over medium-high heat for 7–9 minutes, stirring often, until just tender. Stir in the taco seasoning.
- Meanwhile, combine the kale, bell pepper, lime juice, agave, and salt in a large bowl; toss to coat.
- Heat the tortillas according to package directions.
- Serve the squash mixture in tortillas; top with kale slaw and sprinkle with pepitas.
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