Danish Summer Tacos
Jul 13, 2025 10:44 AM
Here is an unconventional but yet great taco recipe that I want you to try. It includes making tortillas from grated zucchini/courgette and filling them with a creamy and crunchy yogurt, cucumber and potato salad. Think of it as a light and summery take on tacos that probably will drive taco conservatives mad but make the rest of us happy. Because one more way to eat taco is not a bad thing.
The zucchini tortillas is a recipe I have been making for the past couple of months, using egg, almond flour and parmesan to bind them together. I first saw this idea floating around on various Pinterest boards.
The creamy yogurt salad is my version of a Danish summer salad (sommersalat). It is traditionally made on smoked fresh cheese, creme fraiche, radishes, cucumber and chives and it is a classic summer dish, served on top of a smørrebrød or inside a sandwich. I have upgraded the traditional version with strawberry, apple, dill, parsley and cooked potatoes and it is truly a delightful combination of flavors and textures. The sweet and fruity notes works very well with the fresh herbs and cooked sliced potatoes. It is pretty difficult to come by smoked fresh cheese if you live outside of Denmark so this version instead has full fat yogurt, lemon juice and dill. If you do find smoked fresh cheese you should definitely replace half of the yogurt with it in this recipe.
Ingredients:
Zucchini Tortillas
- 2 zucchini (4 cups grated)
- 1 large egg
- ½ cup loosely packed grated parmesan cheese
- 25 g / ¼ cup almond flour
- sea salt & pepper
Danish summer salad
- 4 cooked new potatoes
- 1/2 cucumber
- 4 radishes
- 6 small tomatoes
- 10 strawberries, pitted
- 1 apple, cored
- 4 stems dill
- 4 stems parsley
- 1 cup thick plain yogurt
- 2 tbsp mayonaise (optional)
- 1/2 lemon, juice
- sea salt & pepper
For assembling
- 6 crispy lettuce
- 6 tbsp alfalfa sprouts
Total Time:
50 minutes
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