ZUCCHINI AND CORN TACOS
Provided by Jimmy Shaw
Categories Vegetable Fourth of July Picnic Vegetarian High Fiber Cinco de Mayo Father's Day Dinner Lunch Corn Squash Zucchini Summer Healthy Party Self
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.
CHARRED CORN TACOS WITH ZUCCHINI SLAW
From Smittenkitchen.com, originally adapted from David Schuttenberg. This is just a basic vegetarian filling for tacos and I strongly encourage you to add on all of your favorite toppings (hot sauce, avocado, crema, salsa, etc)
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut radishes and zucchini into tiny matchsticks with a mandoline. If you don't have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Cut the radishes into a similar shape by hand. Toss radishes and zucchini together. Squeeze the juice of half a lime over the radish and season with salt to taste. Add more lime juice if desired. Set aside.
- Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. If you're using the burner method, you'll probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It's a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. However, I found the charred corn flavor to be completely worth the scare and hope you do too.
- Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve.
- Heat a large sauté pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the beans and sauté until hot, about three to five minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Season the corn mixture with salt and chili powder. Stir in chopped herbs.
- Heat your tortillas by placing them one at a time directly on a gas stove burner, using tongs to flip them after a minute or starting to brown and blister.
- Fill each taco with a few small spoonfuls of the corn mixture and slaw. Top with a spoonful of crumbled cheese. Serve with an extra lime wedge on the side, and whatever fixings you like (sour cream, avocado wedges, etc. See above).
ZUCCHINI TACOS
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
- With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.
CHARRED CORN AND ZUCCHINI TACOS
Cooking the corn kernels in a super-hot skillet until then begin to char will give them some of the smoky flavor of grilling without needing a grill. Use your favorite jarred salsa, or make your own. Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats. http://bit.ly/n0ihO1
Provided by DrGaellon
Categories Corn
Time 1h5m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 14
Steps:
- Dip each tortilla in a bowl of cold water, then place into a very hot, dry skillet. Cook until underside is dry and lightly charred, about 30 seconds. Flip and cook until again dry and lightly charred. Wrap in clean kitchen towel and stack until all done.
- Heat 1 1/2 tbsp oil in a 12-inch stainless steel skillet (not non-stick) over high heat until smoking. Add corn, toss quickly, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Add onions and jalapeño and cook, tossing and stirring occasionally until softened, about 1 minute. Add garlic and cook, stirring constantly until fragrant, about 1 minute longer. Transfer to a clean bowl. Rinse out pan (there might be corn sugars burnt onto the bottom, but they should come off easily with water).
- Dry pan well and return to high heat. Add remaining 1 12/ tbsp oil and heat until smoking. Add zucchini and cook without moving until well charred, about 2 minutes. Toss zucchini and char on a second side, about 2 minutes longer. Toss and char once more, then transfer zucchini to bowl with corn. Fold in cilantro and the juice of one lime. Season mixture to taste with salt and black pepper. Slice remaining limes into 8 wedges each. Serve corn immediately with warm tortillas (use two per taco), salsa, cheese, cream, and lime wedges.
Nutrition Facts : Calories 521.6, Fat 15.7, SaturatedFat 2.2, Sodium 86.2, Carbohydrate 92, Fiber 14.2, Sugar 7.9, Protein 12.7
More about "charred corn and zucchini tacos recipes"
CHARRED CORN & ZUCCHINI TACOS RECIPE - MUIR GLEN
From muirglen.com
Estimated Reading Time 1 min
CARAMELIZED CORN AND BLACK BEAN TACOS WITH ROAST …
From closetcooking.com
CHARRED CORN AND ZUCCHINI TACOS RECIPE - SERIOUS EATS
From seriouseats.com
CHARRED CORN AND ZUCCHINI SALAD - A FRESH SUMMER …
From budgetbytes.com
ROASTED CORN AND ZUCCHINI TACOS - BUDGET BYTES
From budgetbytes.com
CREAMY CORN, ZUCCHINI AND POBLANO TACOS | VANILLA AND …
From vanillaandbean.com
CHARRED CORN TACOS WITH ZUCCHINI-RADISH SLAW – SMITTEN …
From smittenkitchen.com
CHARRED CORN TACOS WITH RADISH-ZUCCHINI SLAW
From sunshinesweetcorn.com
IT'S ALMOST CORN SEASON! CHARRED CORN AND ZUCCHINI TACOS
From goodtaste.net-freaks.com
CORN AND ZUCCHINI TACOS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
TACOS OF CREAMY ROASTED POBLANO, CORN AND ZUCCHINI
From rickbayless.com
GRILLED ZUCCHINI AND CORN TACOS RECIPE WITH REFRIED BEANS AND QUICK ...
From washingtonpost.com
CHARRED CORN AND ZUCCHINI TACOS RECIPE
From goodtaste.net-freaks.com
VEGETARIAN CHARRED CORN AND ZUCCHINI TACOS RECIPE - READY PLAN …
From readyplansave.com
CHARRED CORN, ZUCCHINI & TOMATO TACOS - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
IT'S ALMOST CORN SEASON! CHARRED CORN AND ZUCCHINI TACOS
From seriouseats.com
CHARRED CORN AND BLACK BEAN TACOS | DONNA HAY
From donnahay.com.au
RECIPE : CHARRED CORN AND ZUCCHINI TACOS RECIPE - BOOKS4COOK
From books4cook.com
CHARRED CORN AND ZUCCHINI TACOS ORGANIC RECIPE | NEW ROOTS …
From newrootsorganics.com
EASY VEGAN TACO BOWL RECIPE - FOOD WINE AND LOVE
From foodwineandlove.com
CHARRED CORN AND ZUCCHINI TACOS | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love