Baja-Style Zucchini Tacos Recipe

Name: Baja-Style Zucchini Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zucchini:; 4 medium zucchini; Salt, to taste; ground cumin; Tacos:; 16 corn tortillas, warmed; 1 avocado, cut into cubes; Corn & Tomato Salsa (see recipe below); Crema (see recipe below); 4 radishes, sliced thin; Cilantro leaves, for garnish; Corn & Tomato Salsa:; 1 cup fresh corn kernels, about 2 ears; 2 tomatoes, seeded and chopped; 1/2 cup chopped red onion; 1 small chile pepper, minced; 1 lime, juiced; 1/4 cup chopped cilantro; 1/2 teaspoon dried Mexican oregano, crushed (optional); Salt and pepper, to taste; Crema; 1 c. crema fresca, or creme fraiche; 1 lime, juiced; 1 tsp. Mexican hot sauce, or to taste; Salt, to taste

Servings: persons

Zucchini:
4 medium zucchini
Salt, to taste
ground cumin
Tacos:
16 corn tortillas, warmed
1 avocado, cut into cubes
Corn & Tomato Salsa (see recipe below)
Crema (see recipe below)
4 radishes, sliced thin
Cilantro leaves, for garnish
Corn & Tomato Salsa:
1 cup fresh corn kernels, about 2 ears
2 tomatoes, seeded and chopped
1/2 cup chopped red onion
1 small chile pepper, minced
1 lime, juiced
1/4 cup chopped cilantro
1/2 teaspoon dried Mexican oregano, crushed (optional)
Salt and pepper, to taste
Crema
1 c. crema fresca, or creme fraiche
1 lime, juiced
1 tsp. Mexican hot sauce, or to taste
Salt, to taste

1
Tacos:
2
Trim the ends off of each zucchini. Cut in half crosswise, then cut each half into quarters, and sprinkle with salt and cumin.
3
Cook zucchini lightly on grill.
4
Fill each taco with 2 pieces of zucchini. Top with avocado, salsa and crema. Garnish with radishes and cilantro leaves.
5
Corn & Tomato Salsa:
6
If the corn tastes good straight off the cob, use it raw. If not, blanch the corn on the cob for 1-2 minutes and then cut off kernels. Use the juiciest tomatoes possible.
7
Mix together corn, tomatoes, red onion, chile, lime, cilantro and oregano, if using. Season to taste. This will last about 4 days covered in the refrigerator.
8
Crema:
9
In a blender, combine the crema, lime juice, hot sauce and salt and whirl until smooth. If it is very thick, thin it out with a Tbsp or two of water.
10
(For a quick Crema, stir hot sauce into plain Greek-style yogurt)

455

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Zucchini:, 4 medium zucchini, Salt, to taste, ground cumin, and more.

Yes, Baja-Style Zucchini Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baja-Style Zucchini Tacos

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