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


Corn Salsa:

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


Chipotle Crema:

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


For Serving:

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.


Serves 2-4.