Mexican Zucchini Corn Tacos
Author: Dora Stone
Recipe type: Main
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4
- ½ cup vegetable broth
- 1 cup onion, white, finely diced
- 3 cloves garlic, minced
- 2 ears of corn, large, cut into kernels
- ¼ cup vegetable stock or water
- 2 zucchini, large, cut into dice
- 2 cups tomato, diced (fresh or canned)
- 10 corn tortillas
- 1 avocado, sliced
- 1 cup of your favorite salsa
- In a large heavy bottomed pot, set to medium heat; sweat the onion in ¼ cup of vegetable broth for 2 to 3 minutes until onion is translucent.
- Add corn and garlic and pour in remaining ¼ cup of vegetable broth, cover and let steam until corn is tender, about 3 – 4 minutes.
- Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
- Add tomato and cook for 5 minutes more, or until all the vegetables are tender.
- Season to taste, and serve on warm tortillas with avocado slices and salsa.
To make this a more hearty meal you can add baked tofu cubes or black beans.
Recipe by Vegalicious at https://www.vega-licious.com/mexican-zucchini-corn-tacos/
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