Skillet Veggie and Feta Tacos

Skillet Veggie and Feta Tacos

Roni Noone

Skillet Veggie Tacos

The secret to this dish is to cook the vegetables until they are on the edge of burning. Light and fluffy feta cheese and whole-grain tortillas complete the dish to make it a healthy and satisfying meal.


Heat a small nonstick skillet over medium high heat. Spray with nonstick cooking spray. Add the onion and let it cook, without stirring, for 2 minutes so that the onion just starts to brown.

Toss the onion in the pan and add the remaining vegetables. Sprinkle with salt and pepper and cover. After 2 minutes, add the basil and oregano and stir. Cover and cook for 2 more minutes.

Warm the taco shells in a skillet or in the microwave for a few seconds. Split the veggie filling between the two shells, sprinkle with feta, and finish with hot sauce.


Calories per serving:

244 calories

Dietary restrictions:

Balanced Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 7g 11%
  • Carbs 38g 13%
  • Saturated 3g 15%
  • Fiber 4g 16%
  • Sugars 5g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 8g 16%
  • Cholesterol 13mg 4%
  • Sodium 380mg 16%
  • Calcium 130mg 13%
  • Magnesium 41mg 10%
  • Potassium 423mg 12%
  • Iron 3mg 16%
  • Zinc 1mg 7%
  • Phosphorus 154mg 22%
  • Vitamin A 77µg 9%
  • Vitamin C 39mg 64%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 102µg 26%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 16µg 20%
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