Summer Corn Zucchini Tacos

In the heart of summer, when the sun shines brightly and gardens overflow with vibrant produce, there is nothing quite like a light and refreshing meal that embodies the essence of the season. Sunny Summer Corn Zucchini Tacos are a perfect way to celebrate the bounty of fresh vegetables while providing a satisfying and nutritious meal. This recipe is not only simple to prepare but also highlights the natural sweetness of corn and the tender crunch of zucchini, making it an ideal choice for both casual weeknight dinners and festive gatherings. With their colorful ingredients and enticing flavors, these tacos are sure to be a hit with family and friends alike.

Discover the joy of summer with Sunny Summer Corn Zucchini Tacos, a light and refreshing meal that highlights the vibrant flavors of seasonal produce. This easy recipe celebrates sweet corn, crunchy zucchini, and aromatic spices, making it perfect for weeknight dinners or festive gatherings. Enjoy the nourishing ingredients and customizable options to cater to all tastes, ensuring a delightful experience for family and friends alike. Embrace the essence of summer with every delicious bite!

Print Recipe Pin Recipe

Ingredients

2 medium zucchinis, diced

1 cup fresh corn kernels (or frozen, thawed)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Optional: crumbled feta cheese or cotija cheese

Instructions

Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, bell pepper, and onion, and sauté for about 5 minutes until they are softened.

Add Corn and Flavors: Stir in the garlic, corn kernels, cumin, smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes until the corn is tender and lightly browned, stirring occasionally.

Warm the Tortillas: In a separate dry skillet, briefly warm the corn tortillas over medium heat for about 30 seconds on each side until they are pliable.

Assemble the Tacos: To each tortilla, add a generous spoonful of the zucchini corn mixture, a few slices of avocado, and if desired, sprinkle with feta or cotija cheese.

Garnish and Serve: Top with fresh cilantro and serve immediately with lime wedges on the side for squeezing over the tacos.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings