Zucchini and Corn Tacos with Guacamole
If you want to add more Mexican recipes to your recipe box, Zucchini and Corn Tacos with Guacamole might be a recipe you should try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 260 calories, 5g of protein, and 16g of fat per serving. This recipe serves 6. For $1.29 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 28 people have made this recipe and would make it again. If you have avocados, pepitas, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Cook Nourish Bliss. Overall, this recipe earns a pretty good spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: Pork Tacos with Corn-Jicama Salsan and Guacamole, Zucchini and Corn Tacos, and Roasted Corn and Zucchini Tacos.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 medium ripe avocados, pitted
1 ½ teaspoons chili powder
whole wheat flour or corn tortillas, warmed if desired
2 large ears fresh corn, kernels removed
¼ cup chopped fresh cilantro
2 cloves garlic, minced
1 medium jalapeno, seeded and sliced
good tablespoon lime juice
2 tablespoons olive oil
pepitas, for serving
¼ teaspoon pepper
thinly sliced red cabbage, for serving
1 medium red onion, sliced
¼ teaspoon salt, or to taste
½ teaspoon salt
2 medium zucchini, halved lengthwise then sliced
Equipment:
frying pan
potato masher
bowl
Cooking instruction summary:
For the filling:Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the jalapeno, zucchini, corn, chili powder, salt and pepper. Continue to cook for about 6 to 9 minutes, until the zucchini is tender to your liking. Remove from the heat. Taste and season with additional salt / pepper as needed.For the guac:Scoop the flesh of the avocados into a medium bowl. Mash with a fork or potato masher until mostly smooth. Add in the lime juice, cilantro and salt. Mix to combine. Taste and adjust any seasonings as desired.To serve:Place a tortilla on a work surface or plate. Top with some of the zucchini mixture, some cabbage, pepita seeds and finally a generous dollop of the guac. Serve immediately!
Step by step:
1. For the filling:Set a large skillet over medium heat.
2. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften.
3. Add in the garlic and cook for 30 seconds, until fragrant.
4. Add in the jalapeno, zucchini, corn, chili powder, salt and pepper. Continue to cook for about 6 to 9 minutes, until the zucchini is tender to your liking.
5. Remove from the heat. Taste and season with additional salt / pepper as needed.For the guac:Scoop the flesh of the avocados into a medium bowl. Mash with a fork or potato masher until mostly smooth.
6. Add in the lime juice, cilantro and salt.
Mix to combine. Taste and adjust any seasonings as desired.To serve
1. Place a tortilla on a work surface or plate. Top with some of the zucchini mixture, some cabbage, pepita seeds and finally a generous dollop of the guac.
2. Serve immediately!
Nutrition Information:
covered percent of daily need
