Description
Fresh and flavorful grilled corn and zucchini tacos, perfect for a light vegetarian meal with smoky charred vegetables and vibrant toppings.
Ingredients
Units
Scale
- 2 ears of corn, husked
- 2 medium zucchinis, sliced into rounds or strips
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta or cotija cheese
- 1/4 cup diced red onion
- 1 lime, cut into wedges
- Optional: avocado slices, sour cream or Greek yogurt
Instructions
- Preheat grill to medium-high heat.
- Brush corn and zucchini with olive oil, then sprinkle with chili powder, salt, and pepper.
- Grill corn and zucchini for 8-10 minutes, turning occasionally, until charred and tender.
- Remove from grill and let cool slightly. Cut corn off the cob and chop zucchini if needed.
- Warm tortillas on the grill or in a skillet for 30 seconds per side.
- Assemble tacos by adding grilled corn and zucchini to each tortilla.
- Top with cilantro, cheese, red onion, and any optional toppings.
- Serve with lime wedges on the side.
Notes
- To add protein, consider black beans or grilled tofu.
- Use vegan cheese or omit cheese for a vegan version.
- Great for meal prep; grilled vegetables can be made ahead.
Nutrition
- Serving Size: 2 tacos
- Calories: 220
- Sugar: 4g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
