Nutrition Facts for Zucchini and corn tacos

Zucchini and Corn Tacos

Brighten up your taco night with these vibrant and flavorful Zucchini and Corn Tacos! This easy, 30-minute recipe brings together tender sautéed zucchini, sweet, slightly charred corn kernels, and a zesty blend of chili powder and cumin for a filling that bursts with bold, smoky flavor. Piled high on warm corn tortillas and topped with creamy avocado slices, fresh cilantro, and a sprinkle of cotija cheese, these tacos make for a healthy, vegetarian meal that's as delicious as it is colorful. Whether you're drizzling on hot sauce for a spicy kick or serving with lime wedges for a citrusy twist, this quick and customizable taco recipe is perfect for busy weeknights or casual entertaining. It's time to elevate your taco game with this fresh and seasonal dish!

Nutriscore Rating: 70/100
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Image of Zucchini and Corn Tacos
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Servings: 4

Ingredients

  • 2 medium zucchini
  • 1.5 cups fresh corn kernels
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 8 small corn tortillas
  • 1 large avocado
  • 1 large lime
  • 0.5 cup fresh cilantro
  • 0.25 cup cotija cheese (optional)
  • 0 to taste hot sauce (optional)

Directions

Step 1

Wash and trim the zucchinis, then slice them into thin half-moons.

Step 2

Mince the garlic cloves.

Step 3

Heat the olive oil in a large skillet over medium heat.

Step 4

Add the zucchini slices to the skillet and sauté for 3-4 minutes, stirring occasionally.

Step 5

Stir in the corn kernels and cook for another 3-4 minutes until the vegetables are tender and slightly charred.

Step 6

Add the minced garlic, chili powder, ground cumin, salt, and black pepper to the skillet. Stir well to coat the vegetables in the seasoning, then cook for 1-2 more minutes until fragrant. Remove from heat.

Step 7

Warm the corn tortillas in a clean skillet or directly over a stovetop flame for 20-30 seconds per side until pliable and slightly charred.

Step 8

Slice the avocado and cut the lime into wedges.

Step 9

To assemble the tacos, divide the zucchini and corn mixture evenly among the tortillas.

Step 10

Top each taco with avocado slices, a sprinkle of cotija cheese (if using), chopped fresh cilantro, and a drizzle of hot sauce if desired.

Step 11

Serve immediately with lime wedges on the side.

Nutrition Facts

Serving size 1327.7 grams (1327.7g)
Amount per serving % Daily Value*
Calories 1781
Total Fat 88.70g 114%
Saturated Fat 23.30g 117%
Polyunsaturated Fat 6.60g
Cholesterol 53mg 18%
Sodium 6046mg 263%
Total Carbohydrate 223.10g 81%
Dietary Fiber 44.00g 157%
Total Sugars 50.80g
Protein 48.10g 96%
Vitamin D 13IU 64%
Calcium 708mg 54%
Iron 10mg 56%
Potassium 3233mg 69%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%
Protein: 10.2%
Carbs: 47.4%