Zucchini Tacos with Grilled Corn Salsa
2 T. extra-virgin olive oil 2 c. cubed zucchini
2 shallots, diced ½ tsp. salt
2 garlic cloves, minced ½ tsp. freshly ground black pepper
2 ears grilled corn, kernels cut from cob 2 T. chopped fresh cilantro
1 jalapeno chile pepper, seeded and diced Juice of 1 lime
¼ tsp. salt ¼ tsp. freshly ground black pepper
3 T. plain full-fat or low-fat Greek yogurt Juice of 1 lime
2 tsp. adobo sauce from a can of chipotle Pinch of salt
chile peppers in adobo sauce Pinch of freshly ground black pepper
8 (4-inch) flour tortillas, warmed
Heat a large skillet over medium-low heat and add the olive oil. Add the shallots and garlic and stirring, cook until softened, 2-3 minutes. Add the cubed zucchini, salt and pepper and stir. Cook, stirring until the zucchini becomes slightly tender, 5-6 minutes. Remove the skillet from the heat and set aside.
Corn Salsa: Combine the corn, jalapeno peppers, cilantro, lime juice, salt and pepper in a bowl and toss it together.
Crema: Whisk together the yogurt, adobo sauce, lime juice, salt and pepper.
To assemble: Add some of the zucchini mixture to each warm tortilla and cover it with corn salsa. Drizzle the crema on top.