Danish Summer Tacos


Here is an unconventional but yet great taco recipe that we 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 we have been making for the past couple of months, using egg, almond flour and parmesan to bind them together. We first saw this idea floating around on various Pinterest boards. If you have been making our vegetable flatbreads, this is a thinner version that is more elastic (mainly because of the cheese) and therefore works great as a soft tortilla shell or wrap.

The creamy yogurt salad is our 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. We 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 our 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.


We are actually writing this from Denmark as we are spending a few summer weeks with our Danish family so apart from smoked cheese, we will also be feasting on rødgrød med fløde, smørrebrød and pålægschokolade. Leave us a comment if you give this a try, we’d love to hear what you think. Happy summer!


Danish Summer Zucchini Tacos
Makes 6

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

Preheat the oven to 200°C and line a baking tray with baking paper.
Grate the zucchini on the roughest side of a box grater. Place in a sieve and squeeze out any excess water from the grated zucchini. Transfer to a mixing bowl and combine with a whisked egg, grated cheese, almond flour, salt and pepper. Measure out 60 ml / ¼ cup of batter for each flatbread, place on the baking paper and use the palm of your hand to shape them into flat discs. Bake in the oven for about 20 minutes until golden and firm.

Cut potatoes, cucumber, radishes, tomatoes, strawberries and apple into small cubes and transfer to a mixing bowl. Finely chop dill and parsley. In another bowl stir together dill, parsley, yogurt, mayonaise, lemon juice, salt and pepper and add to the cubed ingredient bowl. Gently combine so all ingredients are covered in the herby yogurt mixture.

When the zucchini tacos/tortillas have cooled slightly, place a lettuce in each and 2 spoonfuls of summer salad and top with sprouts. Serve immediately.



  • MissElise
    Dear David & Luise, (and Kids of Course) First of all I Would like to thank you for sharing all those wonderful recipes with the rest of the world! I was Born within an italian Family, so I learnt cooking at Home and I never thought of buying a cookbook - until I found your Book! Yours was the first cookbook I ever bought and I really love it! Just wanted to let you know that I made these tacos yesterday and I added 3 grated topinambur (I think they are called „norwegian artichokes“ in English, but I am not sure if Google is right 😉). Anyway they tasted Great, with a little nutty flavour. As I Had far more vegetables in my Batter, I also added One more egg and a handful of almond Flour. This recipe will definitely become one of my favourites! You should think about referring to your cooking style as healthy concerning Auto-immune diseases (i have lupus so I Abandoned any wheat flour and white Sugar as they are Known for triggering inflammations and therefore your recipes are Perfect!!) Keep on doing what you are doing! Greets from Germany Miss E.
  • Those tacos look amazing! I wish I could taste one right now!
  • I really enjoyed this dish which is very different from what I typically eat. I wish I had realized this should make 6 "tortillas" so I could have been better in portioning out the batter; I made 8 (using the 1/4 C guideline) and they were very tiny. They also didn't get incredibly firm in the oven so I flipped them on their soggy side into a hot skillet to finish cooking them. I also ended up with enough filling to make three times the shells! It will be a nice side dish for the rest of my meals this week, but I wish there wasn't so much leftover.
  • Thank you very much for sharing this post with us ,i really like it .I want you to please share some more posts in near future.
  • Ingeborg
    We have been trying this recipe earlier this evening. It was a perfect Summer dish! Especially the strawberries were great in this hearty dish.
  • Hi David and Luise, These tortillas look so yummy 🤤 do you have an idea how to make them vegan? I‘d replace the egg with a flax egg or soy flour but what about the cheese?? Thanks for your help. 😊
  • This is perfect! I was searching for the past hour trying to find something new for the family and this recipe just is perfect. Tonight my family will have a blast at dinner. Thank you so much :) Amy Knoll Virginia
  • Marianne
    I tried it tonight, it is delicious and original !!! I had too much zucchini and it was a great way to use them. I wasn't sure if the tortillas would hold together since they were quite wet when I formed them no the pan, but it worked. Thanks for this recipe. I posted a picture of my meal on social medias and made some friends jealous. ;-)
  • These looks great and can not wait to try!
  • These wraps are fabulous! I've made two batches in the past 24 hours and they're all gone. We did a filling of chopped apple, cucumber, carrot, boiled egg, cilantro, and avocado. Will be making many more in the future!
  • Abha singi
    How to prepare without eggs
  • Ilse
    I've been making simple zucchini pancakes for years but your version that is using almond flour (i'v always used plain flow) makes them much more tastier. Off course the Danish salad is a treat, I forgot the buy the dille and indeed that was missing, a good reason to repeat this recipe soon. Thanks a lot !
  • We made these last night, mostly with produce from our garden, and the whole family loved them! I was a little worried bout how the tacos would turn out and whether I could peel them off the parchment, but they turned out great! Will definitely make again as there will be lots of zucchini coming out of the garden :)
  • These look great cant wait to try! http://daniaportman.com
  • Diana Martin
    Hey Louse and David!! I would like to share this recipe on Facebook as I did with some others, but this time I can´t find any item to do it.....I don´t know why.... could you tell me how? did you forget to include the link for Social networks....? I love you guys, I found you last year and I´ve been following you for one year so far. Diana
  • Charlotte Haaber
    And if you do find yourself in Denmark or danish food shop - it would be a pity not to add smoked cheese aka rygeost/røgeost to the salad!! it will give the added danish summer taste :)
  • Perfect timing! My garden is overflowing with zucchini and I am in need of new recipes. I can't wait to make these. Thanks.
  • Latifa Lipton
    These look amazing...will try soon! Also...are you no longer on Pinterest? I can't seem to save this recipe to my Pinterest page. I love to keep recipes there for future reference. Love your site
  • Cookin Mum
    I made these last week after seeing them on a Facebook video. I really like them, and I intend to make them again this week but I was not sure what to stuff them with, now I know. Thank you
  • yy
    I was planning on trying the tacos with ground flax for the egg and chickpea flour for the almond flour. I was wondering if you have to grease the baking paper? I was also wondering what the approximate diameter of the taco shells would be once they are spread out on the paper. I imagine if you make them too thin they would surely stick. Thanks!
  • Catherine
    This recipe sounds delicious but could I use another flour rather than almond as I have a nut allergy?
  • Michael
    These look great Do you think the taco could be frozen? Thanks
  • We have smoked fresh cheese in Latvia! It is very common here! Definitely must try this! Looks so good! Thank you for delicious recipes, many of them we cook on daily basis :)
  • Jeffrey S.Q.
    Hello, I've been following you're page from Whistler, Canada :). I'm wondering if you guys tried bananas to replace the eggs in this recipe yet? If not? I'm excited to try & attempt to make a vegan version for a special as well. P. S. I loving the creations you both have. JSQ
  • Petra
    Any idea what I could use instead of parmesan cheese? Will any lactose free cheese do the same? Thanks :) loving your recipes! Quinoa spinach patties are my absolute faves :)
    • Hi Petra, yes you can use a lactose free or vegan cheese as long as it melts. /David
  • Emma
    Love this new take on taco! Looks delicious and not too difficult either.
  • Oh wow, the egg tacos are such a great idea! I’ve been wanting tk make egg-wraps for the longest time. Thank you for the recipe! 🍃✨ Charmaine Ng | Architecture & Lifestyle Blog http://charmainenyw.com

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