Zucchini and Corn Tacos
Zucchini and Corn Tacos! These vegetarian tacos are so healthy and filling! You’ve gotta try them.
It’s Taco Time! Or, as my adorable 2 year-old niece likes to say, “tis tato time!” Yeah, it’s as cute as it sounds.
Anyways, tacos. You, me, and our overflowing zucchini pile. Isn’t this the time of year when everyone starts complaining about how much zucchini they have? While I only have experience growing my little container herbs, I know the struggle is real from my friends with actual gardens. #greenthumbproblems
Zucchini Tacos it is.
I think it’s fair to say that you could pile just about anything on a tortilla, top it with guacamole and call it a taco. At least in my kitchen.
Leftover BBQ tempeh? BBQ Tempeh Tacos! Remainder can of black beans that I didn’t use for a recipe? Black Bean Tacos- with extra hot sauce. You get the drift, leftovers in my house get eaten in one of two ways: stuffed into taco shells or tossed with pasta. It’s that easy.
These tacos were born out of the idea that I wanted to do something different with my weekly zucchini CSA haul and tacos. I’m always craving tacos, especially now that I’ve transitioned from a California gal to a Midwest Wife.
Roasted zucchini, charred corn, and extra guacamole? These tacos pretty much make themselves. Besides being flavorful, they are so easy and light! All requirements for my summer dinner strategy: spending as little time as possible in the kitchen while still being healthy.
These tacos taste best with grilled flour tortillas, so skip the corn this time. After I ran out of tortillas, I switched to naan bread (frozen from Trader Joe’s- the best), which was also out of this world. Either carb you choose, you’re going to love these tacos.
For my vegan and dairy-free friends, these are easily adaptable- just leave out the cheese!
I hope you enjoy! If you do end up making these, let me know. Tag on Instagram or Twitter with #delishknowledge. It makes my day seeing you enjoying DK food!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Zucchini and Corn Tacos
Equipment
Ingredients
- 1 tsp. olive oil
- 2 cups zucchini, sliced into 1/4″ half moons
- 1/4 cup red onion, finely chopped, divided
- 1 clove garlic, minced
- 1/2 cup corn kernels
- 1 ripe avocado
- 1 lime, zest and juiced
- 1 tbsp. jalapeno, finely diced
- 4 flour tortillas
- cilantro, chopped, for garnish
- queso fresco, for topping (optional)
Instructions
- Heat a large skillet on medium-high heat. Add the oil and add in the zucchini, 1/2 the red onion, minced garlic and corn kernels. Cook for 8-10 minutes until crispy. Season with salt and pepper.
- In a small bowl, mash the avocado with lime juice, zest, remaining red onion and jalapeno. Season to taste with salt and pepper.
- Divide the avocado in 1/4 and smash onto warmed tortillas.
- Top with zucchini mixture and garnish with cilantro and queso fresco