Zucchini and Corn Tacos with Guacamole
Just 30 minutes to these healthy and flavorful zucchini and corn tacos! Packed with fresh veggies, warm spices and a dreamy homemade guacamole, they make for a fantastic meatless dinner. Dairy free, gluten free and vegan.
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.
Tips & Tricks For These Zucchini Corn Tacos
- 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.
- 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.
- 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.
- We cannot get enough of red cabbage and pepitas as toppings right now. But feel free to use your own favorites here instead.
Additional Taco Recipes You Might Enjoy:
- Roasted Winter Vegetable Tacos
- Vegan Black Bean Tacos
- Crockpot Barley and Bean Tacos
- Healthy Breakfast Tacos
- Vegetable & Black Bean Taco Skillet
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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
- flour or corn tortillas, warmed if desired
- thinly sliced red cabbage, for serving
- pepitas, for serving
For the filling:
- 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:
- 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.
- 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: 304Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 501mgCarbohydrates: 36gFiber: 9gSugar: 5gProtein: 7g