Zucchini and Corn Tacos with Guacamole

Just 30 minutes to these healthy and flavorful zucchini and corn tacos! With fresh corn, chili powder and a simple homemade guacamole!

I hereby dub today the start of zucchini week! Because I mayyyy be a tad bit zucchini happy at the moment. Just a tad (ahem, a huge tad). Today we are going savory and later this week we are going sweet. Woot, woot! Get excited!

Plus, on top of it being zucchini week and all that jazz, apparently I am also making mexican food monday a thing. Twice in one month? I can get down with that.

Two Zucchini and Corn Tacos on a white plate with cabbage and guac to the side.

Because let’s be real. Can one ever have enough taco and/or mexican recipes? Especially ones that feature awesome summer produce and can be on the table in 30 minutes or less?

That would be a big fat no.

And these zucchini and corn tacos are a recipe that I have taken to making quite a bit lately. That whole fast and simple thing is really the only way to go for lazy summer days.

We have a filling packed with zucchini, fresh corn, some chili powder and a little onion. It all gets cooked in a skillet until tender. Meanwhile, we whip up a super simple basic guacamole. And when it’s all done, we pile it onto tortillas, chow down and call it a day.

And then go eat some ice pops on the couch. <— The way to go!

Side angle view of two Zucchini Corn Tacos on a plate with a lime, guac and cabbage in the background.

Tips & Tricks For These Zucchini Corn Tacos

  1. Cook the zucchini in the skillet to your liking. I prefer the zucchini tender but still ever-so-slightly crisp, since it is the base for the taco. But taste and remove from the heat whenever it is perfect for you!
  2. Remove the seeds AND the ribs from the jalapeno if you don’t like spicy foods! As written the tacos have a small touch of kick, but nothing over the top.
  3. I lovvvveeeee to serve these tacos with this southwestern black bean salad from the archives (like, way in the archives!). When I make the salad to go with this dish, I sometimes leave out the avocado since there is guac on the tacos.
  4. We cannot get enough of red cabbage and pepitas as toppings right now! But feel free to use your own favorites here instead!

Mexican food monday … taco tuesday … maybe fiesta friday?! I mean, we could totally make this an everyday thing! Who’s with me?

A white plate with two Zucchini Corn Tacos and a bowl of guac in the background.

Additional Taco Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Zucchini and Corn Tacos with Guacamole

Zucchini and Corn Tacos with Guacamole

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Just 30 minutes to these healthy and flavorful zucchini and corn tacos! With fresh corn, chili powder and a simple homemade guacamole!

Ingredients

For the filling:

  • 2 tablespoons olive oil
  • 1 medium red onion, sliced
  • 2 cloves garlic, minced
  • 1 medium jalapeno, seeded and sliced
  • 2 medium zucchini, halved lengthwise then sliced
  • 2 large ears fresh corn, kernels removed
  • 1 ½ teaspoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the guac / serving:

  • 2 medium ripe avocados, pitted
  • good squeeze lime juice
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon salt, or to taste
  • whole wheat flour or corn tortillas, warmed if desired
  • thinly sliced red cabbage, for serving
  • pepitas, for serving

Instructions

For the filling:

  1. Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. 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. Remove from the heat. Taste and season with additional salt / pepper as needed.

For the guac:

  1. Scoop the flesh of the avocados into a medium bowl. Mash with a fork or potato masher until mostly smooth. Add in the lime juice, cilantro and salt. Mix to combine. Taste and adjust any seasonings as desired.

To serve:

  1. 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. Serve immediately!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 304 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 501mg Carbohydrates: 36g Fiber: 9g Sugar: 5g Protein: 7g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.