Mexican Zucchini Corn Tacos
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
  1. 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.
  2. 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.
  3. Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  4. Add tomato and cook for 5 minutes more, or until all the vegetables are tender.
  5. 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