Zucchini And Corn Tacos With Guacamole

Serving 6 people

30 min


  • avocados 2 medium ripe avocados, pitted
  • chili powder 1 ½ teaspoons chili powder
  • corn tortillas whole wheat flour or corn tortillas, warmed if desired
  • ears corn 2 large ears fresh corn, kernels removed
  • fresh cilantro ¼ cup chopped fresh cilantro
  • garlic 2 cloves garlic, minced
  • jalapeno 1 medium jalapeno, seeded and sliced
  • lime juice good tablespoon lime juice
  • olive oil 2 tablespoons olive oil
  • pepitas pepitas, for serving
  • pepper ¼ teaspoon pepper
  • red cabbage thinly sliced red cabbage, for serving
  • red onion 1 medium red onion, sliced
  • salt ¼ teaspoon salt, or to taste
  • zucchini ½ teaspoon salt
  • 2 medium zucchini, halved lengthwise then sliced
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How to make it

  1. For the filling:Set a large skillet over medium heat.
  2. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften.
  3. Add in the garlic and cook for 30 seconds, until fragrant.
  4. Add in the jalapeno, zucchini, corn, chili powder, salt and pepper. Continue to cook for about 6 to 9 minutes, until the zucchini is tender to your liking.
  5. Remove from the heat. Taste and season with additional salt / pepper as needed.For the guac:Scoop the flesh of the avocados into a medium bowl. Mash with a fork or potato masher until mostly smooth.
  6. Add in the lime juice, cilantro and salt.
  7. Place a tortilla on a work surface or plate. Top with some of the zucchini mixture, some cabbage, pepita seeds and finally a generous dollop of the guac.
  8. Serve immediately!