Like a rainstorm that starts with a roll of thunder or a chick flick’s happy ending, zucchini is predictable. From late July through September, it dominates backyard gardens and farm stands, and my freezer slowly fills with loaf after loaf of zucchini bread. Since a gal can only eat so many zucchini muffins (and zucchini brownies and zucchini waffles), I’m stockpiling my collection of easy zucchini dinner recipes, including today’s Blackened Zucchini Tacos. This recipe is ready in less than 30 minutes, healthy, and packs a sassy southwest kick.
How to Make These Blackened Zucchini Tacos
This zucchini taco recipe begins with summer produce staples: zucchini, red onion, and fresh corn for the taco filling, along with radishes for a cooling crunch on top. The zucchini tacos are made in two phases, both of which are quick and easy to complete. Start by sprinkling thick rounds of zucchini with a zesty mix of chili powder, cumin, and cayenne, then cook the slices in olive oil until golden on each side. The spices will darken (a.k.a. “blacken”) and the zucchini. If you sneak an early taste of the zucchini slices, you’ll notice they are pretty spicy. Fear not for your taste buds—once the zucchini mixes with the other ingredients, the heat mellows and balances. Next up, filling part two: in the same skillet, quickly cook the corn, onion, garlic, and black beans. EASY. Now we build! We wrapped up our zucchini tacos in soft flour tortillas. The tortillas stay nice and fluffy but are sturdy enough to handle a heaping helping of zucchini taco filling. For a gluten free option, simply swap in corn tortillas or serve a little of each. You can do no wrong.
More Vegetarian Tex-Mex Recipes
Vegetarian TacosMexican SaladMexican Street Corn Quinoa SaladTofu TacosMushroom Tacos
Tools Used to Make This Recipe
Cast Iron Skillet. Another good quality, more affordable option here.Sharp Chef’s Knife. Your new favorite kitchen tool.
The zucchini is coming. Fire up your stove and let’s embrace it one zucchini taco at a time.
