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If you're on the lookout for a fresh, vibrant, and healthy meal option that is as satisfying as it is delicious, look no further than Grilled Corn and Zucchini Tacos. This recipe showcases seasonal vegetables in a way that is not only visually appealing but also packed with flavor and nutrients. Tacos, in their versatile nature, can be customized for any occasion, making them the ideal base for a range of fillings—from hearty meats to fresh vegetables. The grilled corn and zucchini tacos offer a perfect blend of sweet, smoky, and savory notes, making them a standout dish for both casual weeknight dinners and festive gatherings.

Grilled Corn and Zucchini Tacos

Discover the deliciousness of Grilled Corn and Zucchini Tacos, a simple yet vibrant meal perfect for any occasion. This recipe features seasonal veggies, offering a delightful blend of sweet, smoky, and savory flavors. With quick prep and grilling time, these vegetarian tacos are not only easy to make but also packed with nutrients. Ideal for weeknight dinners or gatherings, they allow for endless customization. Enjoy healthy eating with a burst of flavor!
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Ingredients
  

4 medium zucchinis, sliced into ¼-inch thick rounds

2 ears of fresh corn, husked

1 red bell pepper, diced

1 small red onion, diced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

8 small corn or flour tortillas

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Optional: Crumbled feta or cotija cheese for topping

Instructions
 

Prep the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it over medium heat on your stovetop until hot and ready.

    Toss the Vegetables: In a large mixing bowl, combine the sliced zucchini, corn (to be grilled whole), diced red bell pepper, and diced red onion. Drizzle the mixture with olive oil, then add ground cumin, smoked paprika, salt, and pepper. Toss everything until all the vegetables are evenly coated with the spices and oil.

      Grill the Vegetables: Place the whole corn ears directly on the grill grates. Grill them for about 10-12 minutes, turning occasionally, until they’re charred and tender. For the zucchini and bell peppers, transfer them into a grill basket or place them directly on the grill if you have a flat surface. Grill for approximately 5-7 minutes, stirring occasionally, until they are tender and lightly charred.

        Remove and Chop: After grilling, allow the corn to cool for a minute. Carefully use a sharp knife to cut the kernels off the cob after it has cooled slightly. Add the corn kernels to the bowl with the grilled zucchini and bell pepper mixture.

          Warm the Tortillas: While the vegetables are cooling, place the tortillas on the grill for about 1 minute per side, or until they are warm and just starting to crisp up on the edges.

            Assemble the Tacos: Take each warmed tortilla and add a generous scoop of the grilled vegetable mixture in the center. Top the filling with slices of creamy avocado, a sprinkle of fresh cilantro, and, if desired, a generous dollop of crumbled feta or cotija cheese.

              Serve: Squeeze fresh lime juice over each taco to enhance the flavors. Serve immediately with lime wedges on the side for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings