Vegetarian Charred Corn and Zucchini Tacos
This meatless taco recipe brings a garden of goodness to your table.
- 4 tablespoons grapeseed oil
- 3 cups fresh or frozen (thawed) corn kernels
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 2 medium zucchini, cut into 1/2-inch cubes
- 1/2 cup Muir Glen™ organic fire roasted crushed tomatoes (from 14.5-oz can), undrained
- 1 chipotle chile in adobo sauce, finely chopped
- 1/2 teaspoon fine sea salt or kosher salt
- 1/4 teaspoon black pepper
- 12 corn tortillas, warmed
- 1/2 cup crumbled Cotija or feta cheese
- 1/2 cup sour cream or Mexican crema
- 1/4 cup fresh cilantro leaves
- Lime wedges
- In 12-inch stainless steel skillet, heat 2 tablespoons of the oil over high heat. Add corn; cook about 5 minutes, stirring occasionally to allow charring, until most of the corn has dark brown spots. Add onions; cook about 1 minute, tossing and stirring occasionally until softened. Add garlic; cook about 1 minute longer, stirring constantly, until fragrant. Transfer corn mixture to clean bowl. Clean out skillet, and wipe dry.
- Return skillet to high heat; add remaining 2 tablespoons oil. Arrange zucchini in single layer in skillet. Cook, without stirring, until zucchini is dark brown. Turn zucchini, and char on second side, about 2 minutes longer.
- Add tomatoes, chipotle chile, salt and pepper. Cook and stir 1 minute. Stir in reserved corn mixture. Serve immediately with warm tortillas, cheese, sour cream, cilantro and lime wedges.
- To warm the tortillas, place dry skillet over medium heat. Place each tortilla in skillet, and cook about 30 seconds or until tortilla has brown spots. Turn and repeat on other side. Stack hot tortillas in clean dish towel to keep warm.