Vegetable Tacos with Peach Relish

June 15, 2016

Does anyone else love summer thunderstorms as much as I do? You know those days when it’s sunny and beautiful all morning, you’ve been hanging out by the pool, and as soon as you get home the darkness rolls in and here comes the storm. I love it! That’s the case today which is perfect for writing a recipe because I’m forced to stay inside and work. I can hear the rain coming down and it’s the perfect soundtrack for a Wednesday afternoon.



I’ve been really inspired by fresh produce recently (even more so than usual). Someone asked me what my favorite go-to food was last week, and right now, my answer is: tacos. So this recipe is the product of fresh produce combined with my current favorite food, and it’s scrumptious!


Typically, I use organic flour tortillas because the corn tends to be more dense and I prefer the flavor of the flour ones. If you do buy corn tortillas make sure that they are organic. Corn is a major culprit for GMOs so you want to make sure you avoid those, if possible.


I made the relish with peaches to add a little bit of sweetness which will counterbalance the spiciness of the vegetables. I’ve mentioned this before but Wiley does not like spicy so, a bit of mild flavor is needed. I think you’ll really enjoy this one. I’m going to make it my go-to summer picnic meal!


Vegetable Tacos with Peach Relish

Serving Size: 4 tacos


  • 2 yellow squash, cut into small sticks
  • 2 large carrots, pealed and cut into small sticks
  • ¼ head red cabbage, julienned
  • ¼ head cabbage, julienned
  • ½ red onion, chopped
  • 2 radishes, sliced
  • fresh cilantro for garnish
  • 2 tbsp olive oil
  • ½ tbsp sea salt
  • ½ tbsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tbsp cumin
  • Peach Relish
  • 2 peaches, sliced
  • ½ sweet onion, finely chopped
  • 3 tbsp raw sugar
  • 1 tsp cayenne pepper
  • ¼ cup apple cider vinegar
  • 1 tsp sea salt


  1. 1. In a small saucepan cook onions for about 5 minutes over medium heat.
  2. 2. Add peaches, sugar, cayenne, vinegar and salt. Stir and bring to a boil.
  3. 3. Continue to cook on high heat for about 15-20 minutes or until mixture thickens.
  4. 4. Meanwhile, in a small skillet heat olive oil over medium high heat. Add in squash, carrots and seasonings. Cook for about 7-8 minutes.
  5. 5. Once the peach relish has thickened, remove it from heat, it will continue to cook.
  6. 6. Assemble tacos, putting the cooked vegetables on the bottom, then layering the raw vegetables. Pour relish on top, garnish with cilantro, and serve.

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