Submitted by: Hannah
Recipe Source Country: United States
Cooking/Prep time: 10 to 20 min

I love this recipe because it’s simple and can be vegetarian.


  • 1/2 Red Bell Pepper
  • 1 Zucchini
  • 1 Zucchini Squash
  • 10-15 Brussels Sprouts
  • 1/2 Clove of Garlic
  • 1 Avocado
  • 1 Lime (or Lemon)
  • Handful of Cilantro
  • Salt and Pepper to taste
  • Oil of preference for cooking
  • Tortillas
  • OPTIONAL: 10 Shrimp; peeled and thawed


  • Begin by peeling the Zucchini and the squash, and cutting the Brussels Sprouts into fourths.
  • Heat a skillet over medium-high heat, and add just enough oil to coat the bottom. Throw in the Brussels Sprouts, and stir occasionally for 2 minutes.
  • Add the Red Bell Pepper after cutting it into strips. Cook for an additional 2 minutes.
  • Lower the heat to a simmer, and add the Squash, and then the Zucchini by cutting into small slivers. cook for an additional 2 minutes, or until the Squash is soft when poked with a fork.
  • Raise the heat to high, and add the garlic clove. Either chopped or crushed. Cook for an additional minute.
  • Squeeze 1/2 of the lime over the vegetables.
  • Remove from heat.
  • On the side, mash the avocado into a bowl. Add salt and pepper to taste, as well as chopped cilantro. Squeeze the rest of the lime into the bowl and stir everything together.
  • OPTIONAL: If you would like to add shrimp, cook raw, peeled shrimp in a pan, on medium-high heat, lightly coated in oil, for 2 minutes.
  • Heat up the tortillas in a pan, or in the microwave unless already fresh/
  • Scoop desired amount of vegetables into tortilla, and top with avocado. Add shrimp if desired. Enjoy!

This will serve 2-3 people. If you prefer softer vegetables, cook for longer. You can also raise the heat, and cook for a shorter period of time to slightly burn the outside of the vegetables for a “grilled” taste. If you like spicy, red chili powder, or Cajun seasoning can be used when cooking the vegetables and shrimp.