Description
These Zucchini and Corn Tacos with Chipotle Sauce are a vibrant, flavorful vegetarian dish that combines tender sautéed zucchini and fresh corn with a smoky, creamy chipotle sauce. Perfect for a quick and healthy meal, these tacos offer a delightful mix of textures and spices, finished with fresh cilantro, shredded cabbage, and crumbly cotija cheese for a deliciously satisfying bite.
Ingredients
Vegetable Filling
- ¾ pound zucchini, cut into ½-inch cubes
- 3 ears corn, kernels removed
- ½ cup diced onion
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup vegetable stock
- ¼ cup chopped cilantro
Chipotle Sauce
- 6 ounce can canned chipotle peppers in adobo sauce
- ¾ cup sour cream
- 2 Tablespoons milk
- 1 lime, zested and juiced
- 1 clove garlic
- ½ teaspoon kosher salt
- ½ teaspoon cumin
Assembly
- 8 corn tortillas
- 1 cup shredded cabbage
- ½ cup cotija cheese
Instructions
- Prepare the filling: Cut the zucchini into small ½-inch cubes and carefully remove the corn kernels from the ears using a knife. Set aside these prepared vegetables.
- Sauté vegetables: Heat the olive oil in a large sauté pan over medium-high heat. Add the zucchini, corn kernels, diced onion, and sprinkle the spices — kosher salt, chili powder, cumin, smoked paprika, oregano, and crushed red pepper. Toss everything well so the vegetables are evenly coated with oil and spices.
- Cook filling: Pour in the vegetable stock and continue cooking, stirring occasionally, until the liquid evaporates, about 5 to 7 minutes. Keep the vegetables firm and tender, avoiding overcooking. Once done, stir in the chopped cilantro and remove from heat.
- Make chipotle sauce: Combine the canned chipotle peppers in adobo sauce, sour cream, milk, lime zest and juice, garlic clove, kosher salt, and cumin in a blender. Process on high speed until the sauce is smooth and creamy. Set aside.
- Warm tortillas: Wrap the corn tortillas in damp paper towels and microwave them for 30 to 40 seconds, or alternatively warm them on the stovetop until pliable and soft.
- Assemble tacos: Spoon a generous portion of the zucchini and corn filling onto each warm tortilla. Top with shredded cabbage, a sprinkle of cotija cheese, and finish by drizzling the chipotle sauce over the top. Serve immediately for best flavor and texture.
Notes
- Be careful not to overcook the vegetables; they should remain slightly firm to add texture to the tacos.
- Adjust the amount of chipotle peppers in the sauce to control the spice level.
- For a vegan version, substitute sour cream with a plant-based alternative and use vegan cheese or omit the cheese.
- You can warm tortillas on a dry skillet if you prefer not to use a microwave.
- Freshly squeezed lime juice in the sauce brightens the smoky flavor of the chipotle peppers.