Grilled Zucchini and Corn Tacos
Fresh grilled zucchini and corn tacos with avocado crema and lime for a light and flavorful meal.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 medium zucchinis, sliced lengthwise
- 2 ears of corn, husked
- 8 small corn tortillas
- 1 avocado
- 1/4 cup sour cream
- 1 lime, juiced
- 1/2 cup chopped cilantro
- 1/2 red onion, finely diced
- 1 jalapeño, finely chopped (optional)
- Salt and pepper to taste
- Olive oil for brushing
Nutrition Facts
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Instructions
Preheat the grill to medium-high heat. Brush the zucchini slices and corn with olive oil and season lightly with salt and pepper.
Grill the zucchini and corn for about 3-4 minutes per side until they have nice grill marks and are tender. Remove from the grill and let cool slightly.
Cut the grilled zucchini into bite-sized pieces. Slice the corn kernels off the cob.
Make the avocado crema: In a blender, combine the avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth.
Warm the tortillas on the grill for about 30 seconds per side until pliable.
Assemble the tacos: Spread a spoonful of avocado crema on each tortilla. Top with grilled zucchini, corn, red onion, jalapeño (if using), and cilantro. Serve with lime wedges.
Chef's Tips
- Grilling Tip: For extra flavor, sprinkle a little chili powder or smoked paprika on the zucchini and corn before grilling.
- Tortilla Tip: Keep the tortillas warm by wrapping them in a clean kitchen towel after heating.
- Extra Toppings: Add crumbled queso fresco or cotija cheese for a creamy, salty touch.
- Make Ahead: The avocado crema can be made a few hours in advance and stored in the fridge.
- Vegan Option: Substitute the sour cream with a dairy-free alternative for a vegan version.
