Zucchini Tacos with Grilled Corn Salsa
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Zucchini Tacos with Grilled Corn Salsa
Category
Vegetables
Ingredients
- 2 tablespoons Fustini's Cilantro & Onion olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 2 cups zucchini, cubed
- salt and pepper to taste
- 8 4-inch flour tortillas, warmed
- 2 ears grilled corn, cut from the cob
- 1 jalapeno chile pepper, seeded and diced
- 2 tablespoons fresh cilantro, chopped
- juice of 1 lime
- salt and pepper to taste
- 3 tablespoons plain full-fat or low-fat Greek yogurt
- 1 tablespoon Fustini's Chipotle olive oil
- 2 teaspoons adobo sauce
- juice of 1/2 of a lime
- pinch of salt and pepper
Ingredients
Corn Salsa
Chipotle Crema
Directions
- heat a large skillet over medium-low heat and add the olive oil. Add the shallots and garlic and stir, cook until softened, 2-3 minutes. Add the cubed zucchini, salt and pepper and stir. Cook stirring until the zucchini becomes slightly tender, 5-6 minutes. Remove the skillet from the heat and set it aside. To assemble: add some zucchini mixture to each warmed tortilla and cover with corn salsa. Drizzle the crema on top.
- Combine corn, jalapeno, cilantro, lime juice salt and pepper in a bowl and toss together.
- Whisk together the yogurt, olive oil, adobo sauce, lime juice, salt and pepper.
Recipe Note
adapted from "Simply Delish"