Zucchini Tacos with Chipotle Sauce

🧾Ingredient Notes

• Zucchini - You'll need about half to one medium zucchini for this recipe. Choose a firm zucchini without spots or blemishes. No need to peel, just slice or chop into bite-sized pieces. 
• Corn - Use fresh corn for the best flavor and texture.
• Onion - Any type works, but I like to use red or yellow onions for tacos.
• Corn Tortillas - Corn tortillas are a classic option, and they're gluten-free too. You can substitute with flour tortillas if you like.
• Spices - We're using chili powder, cumin, smoked paprika, oregano, and red pepper to season the tacos. You can swap these with 1-2 teaspoons of your favorite taco seasoning blend instead.
• Vegetable Stock - Use low-sodium vegetable stock to cook the zucchini with. 
• Cabbage - Shredded cabbage adds crunch and freshness to the tacos. Substitute with lettuce or a slaw mix. 
• Cotija Cheese - Substitute with feta cheese, or skip it altogether for a vegan version.
• Cilantro - Swap with chopped green onions.

Chipotle Crema:

• Chipotle Peppers In Adobo Sauce - We're using a whole can for an extra spicy sauce. 
• Sour Cream - Instead of mayo, I am using full-fat sour cream for a light and tangy sauce.
• Milk - To thin out the sauce while keeping it creamy. You can substitute this with a neutral oil or water.
• Lime - You'll need both zest and juice.
• Garlic- One fresh garlic clove goes a long way. Garlic powder also works in a pinch.
• Cumin- Optional, but adds a warm flavor to the sauce.

⏲️How to Make Zucchini Tacos

1. Slice the zucchini evenly into ½-inch cubes so it cooks evenly. To remove the corn kernels from the ears, stand the corn upright in a shallow bowl, then slice it down with a sharp knife.

2. Cook the veggies with the spices first so they're fully coated and flavorful. Then, add the vegetable broth to deglaze the pan and soak up all that goodness. Let the liquid evaporate, and keep the veggies firm, don't overcook!

3. Make the sauce. Blend everything until it's smooth and creamy, with no chipotle bits left behind. Then taste and tweak-a splash of milk to thin out, and add more lime or a pinch of salt until it's just right.

4. Assemble the tacos: Start with a warm tortilla, pile on the veggie filling, then top with crunchy cabbage, a sprinkle of cheese, and a generous drizzle of that spicy chipotle pepper sauce.

🥗What to Serve with Veggie Tacos

Zucchini tacos make the perfect summer lunch or dinner-they're light, flavorful, and totally hit the spot. I love serving them with elotes in a cup, fajita veggies, or a fresh avocado pico de gallo. It's also great with cilantro lime rice, refried beans, or just some BBQ nacho chips.