A plate of vegetarian charred corn zucchini tacos made with Muir Glen Fire Roasted Crushed Tomatoes topped with fresh herbs and cheese.

Vegetarian Charred Corn and Zucchini Tacos

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45 Minutes Prep
45 Minutes Total

Vegetarian Charred Corn and Zucchini Tacos: Corn, onion and zucchini are charred in a hot skillet and tossed with a smoky tomato sauce to make a hearty and satisfying filling for vegetarian Mexican tacos.

Ingredient List

  • 4 tablespoons grapeseed oil Small check mark in a circle icon
  • 3 cups fresh or frozen (thawed) corn kernels Small check mark in a circle icon
  • 1 medium onion, finely diced Small check mark in a circle icon
  • 2 cloves garlic, finely chopped Small check mark in a circle icon
  • 2 medium zucchini, cut into 1/2-inch cubes Small check mark in a circle icon
  • 1/2 cup Muir Glen™ organic fire roasted crushed tomatoes (from 14.5-oz can), undrained Small check mark in a circle icon
  • 1 chipotle chile in adobo sauce, finely chopped Small check mark in a circle icon
  • 1/2 teaspoon fine sea salt or kosher salt Small check mark in a circle icon
  • 1/4 teaspoon black pepper Small check mark in a circle icon
  • 12 corn tortillas, warmed Small check mark in a circle icon
  • 1/2 cup crumbled Cotija or feta cheese Small check mark in a circle icon
  • 1/2 cup sour cream or Mexican crema Small check mark in a circle icon
  • 1/4 cup fresh cilantro leaves Small check mark in a circle icon
  • Lime wedges Small check mark in a circle icon

Preparation

  1. 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.
  2. 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.

Tips

  • 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.

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