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Tacos de Chayote Recipe

Tacos de Chayote provide a delightful twist on the traditional taco experience. Chayote, a green, pear-shaped fruit often treated as a vegetable in culinary practices, brings a mild, crisp texture to dishes. When served in tacos, Chayote not only offers a unique flavor profile but also provides a healthy, vegetarian alternative to meat-based fillings.

Key Takeaways

  • Who this meal appeals to: Vegetarians, those looking for a light meal, and anyone wanting to experiment with traditional taco fillings.
  • Estimated duration: 30 minutes.
  • Nutrition facts: Chayote is low in calories, rich in dietary fiber, and a good source of vitamin C and other essential nutrients.

About this Recipe

Tacos de Chayote are rooted in Mexican tradition, offering a unique taste of the region’s vast culinary landscape. Chayote, while not as famous as ingredients like avocado or beans, holds a special place in many local dishes due to its versatility. In this recipe, we’ll be exploring how to best highlight the subtle flavors of Chayote within the comforting embrace of a soft taco.

Equipment Required

  • Skillet or frying pan.
  • Sharp knife and cutting board.
  • Mixing bowl.
  • Tortilla warmer or cloth towel.


  • Chayote: 2 medium-sized, thinly sliced.
  • Corn tortillas: 8 pieces.
  • Onion: 1 medium, finely chopped.
  • Garlic cloves: 2, minced.
  • Olive oil: 2 tablespoons.
  • Salt: to taste.
  • Pepper: to taste.
  • Fresh cilantro: A handful, chopped.
  • Lime: 1, cut into wedges.
  • Cheese (optional): Grated, for topping.


  1. Start by washing the Chayote. Peel it and slice thinly.
  2. In a skillet, heat the olive oil over medium heat. Once hot, add the chopped onions, stirring until translucent.
  3. Introduce the minced garlic to the skillet and sauté for about a minute.
  4. Add the thinly sliced Chayote, salt, and pepper. Cook until the Chayote is tender and slightly caramelized.
  5. Warm the corn tortillas either on a pan or directly on the flame until they’re soft and pliable.
  6. Serve the Chayote mixture onto the tortillas. Top with fresh cilantro and cheese if desired.
  7. Serve with a wedge of lime on the side for an extra burst of flavor.

Side Dishes

  • Pico de Gallo: A fresh salsa made from chopped tomatoes, onions, chilies, cilantro, and lime juice.
  • Mexican Rice: Fluffy rice cooked with tomatoes, onions, and garlic.
  • Refried Beans: Creamy, mashed beans seasoned and fried to perfection.

Storage Options

Store any leftover Chayote filling in an airtight container in the refrigerator for up to 3 days. Tortillas should be stored separately in a cool, dry place.

Ingredient Substitutes

  • Chayote: Zucchini or summer squash can be used if Chayote is unavailable.
  • Corn tortillas: Flour tortillas or whole wheat tortillas are viable alternatives.

Alternatives to this Meal

  • Tacos de Calabacitas: Using zucchini instead of Chayote.
  • Tacos de Rajas: Filled with roasted poblano peppers and creamy cheese.

A number of taco recipes can be found on this page.


Tacos de Chayote offer a refreshing and healthy alternative to the more common meat-filled tacos. They encapsulate the essence of traditional Mexican flavors while introducing the palate to the understated charm of the Chayote. Perfect for a light lunch or dinner, these tacos promise both nutrition and a culinary adventure. Enjoy!