Zucchini and Corn Tacos! These vegetarian tacos are so healthy and filling! You’ve gotta try them.
Author:Alex Caspero
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 tacos 1x
Category:dinner, entree, main, vegetarian
Cuisine:mexican
Author:Alex Caspero
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 tacos 1x
Category:dinner, entree, main, vegetarian
Cuisine:mexican
Scale
Ingredients
1 tsp. olive oil
2cups zucchini, sliced into 1/4″ half moons
1/4cup red onion, finely chopped, divided
1 clove garlic, minced
1/2cup 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