Zucchini and Corn Tacos with Chipotle Sauce
These vegetarian tacos without beans are big on flavor and perfect for taco night! They're loaded with fresh veggies and topped with a spicy chipotle crema for a bold, delicious bite. These tacos come together in just 20 minutes, perfect for busy weeknights!
Servings: 4
Calories: 354kcal
Ingredients
Filling
- ¾ pound zucchini
- 3 ears corn
- ½ cup diced onion
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon red pepper crushed
- ⅓ cup vegetable stock
- ¼ cup cilantro chopped
Chipotle Sauce
- 6 ounce can canned chipotle peppers in adobo sauce
- ¾ cup sour cream
- 2 Tablespoons milk
- 1 lime zested and juiced
- 1 clove garlic
- ½ teaspoon kosher salt
- ½ teaspoon cumin
Tacos
- 8 corn tortillas
- 1 cup cabbage shredded
- ½ cup cotija cheese
Instructions
Filling
- Cut the zucchini into small ½-inch cubes. Use a knife to remove the corn from the ears.
- Heat the oil in a large sauté pan over medium-high heat. Add the zucchini, corn, onion, and spices. Toss to coat with the oil mixture.
- Add the vegetable broth and cook until the liquid evaporates, about 5 to 7 minutes. The vegetables should still be firm—do not overcook! Stir in the cilantro.
Chipotle Sauce
- Combine all ingredients in a blender and process on high until smooth.
Tacos
- Wrap the tortillas in damp paper towels and microwave for 30–40 seconds, or warm them on the stovetop.
- To assemble the tacos, place a scoop of the zucchini mix on each tortilla. Top with shredded red cabbage, cheese, and a drizzle of the sauce.
Notes
The filling can be stored in an airtight container in the fridge for 3 to 5 days.
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