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Zucchini and Corn Tacos with Chipotle Sauce Recipe

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3.9 from 3 reviews

These vibrant Zucchini and Corn Tacos with Chipotle Sauce offer a fresh and flavorful vegetarian meal perfect for a quick weeknight dinner. Tender zucchini and sweet corn are sautéed with warming spices, then topped with a smoky, creamy chipotle sauce, shredded cabbage, and crumbly cotija cheese for the ultimate taco experience in just 20 minutes.

Ingredients

Vegetable Filling

  • ¾ pound zucchini, cut into ½-inch cubes
  • 3 ears corn, kernels removed
  • ½ cup diced onion
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • ¼ teaspoon crushed red pepper
  • ⅓ cup vegetable stock
  • ¼ cup chopped cilantro

Chipotle Sauce

  • 6 ounce can canned chipotle peppers in adobo sauce
  • ¾ cup sour cream
  • 2 tablespoons milk
  • 1 lime, zested and juiced
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin

Tacos

  • 8 corn tortillas
  • 1 cup shredded cabbage
  • ½ cup cotija cheese, crumbled

Instructions

  1. Prepare the Filling: Cut the zucchini into small ½-inch cubes and carefully slice the kernels off the ears of corn. Set aside these fresh vegetables for cooking.
  2. Sauté the Vegetables: Heat the olive oil in a large sauté pan over medium-high heat. Add the diced onion, zucchini cubes, and corn kernels. Sprinkle in the kosher salt, chili powder, cumin, smoked paprika, oregano, and crushed red pepper. Toss everything together to coat the vegetables evenly with the oil and spices.
  3. Cook Filling with Stock: Pour in the vegetable stock and continue cooking the mixture, stirring occasionally, until the liquid completely evaporates, about 5 to 7 minutes. Ensure the vegetables remain firm and are not overcooked. Once cooked, stir in the chopped cilantro for a fresh finish.
  4. Make the Chipotle Sauce: In a blender, combine the canned chipotle peppers in adobo sauce, sour cream, milk, lime zest and juice, garlic, kosher salt, and cumin. Process on high speed until the sauce is smooth and creamy. Set aside.
  5. Warm the Tortillas: Wrap the corn tortillas in damp paper towels and microwave for 30 to 40 seconds to make them pliable, or alternatively warm them gently on the stovetop over medium heat.
  6. Assemble the Tacos: Lay each warmed tortilla flat and spoon a generous portion of the sautéed zucchini and corn filling onto it. Top with shredded cabbage, a sprinkle of cotija cheese, and finish with a drizzle of the creamy chipotle sauce. Serve immediately for best flavor and texture.

Notes

  • Do not overcook the vegetables; they should remain slightly firm for the best texture inside the tacos.
  • If you prefer a milder chipotle sauce, reduce the number of chipotle peppers or add extra sour cream.
  • For a vegan version, substitute sour cream with a plant-based yogurt and replace cotija cheese with vegan cheese or omit it.
  • Warming the tortillas is key to prevent them from cracking when folded.
  • Leftover chipotle sauce can be refrigerated in an airtight container for up to 3 days.

Find it online: https://cookedbysarah.com/zucchini-and-corn-tacos-with-chipotle-sauce-recipe/