Zucchini Tacos with Roast Corn,Cucumber Salsa and Cilantro Avocado Crema

Zucchini Tacos with Roast Corn,Cucumber Salsa and Cilantro Avocado Crema

• 1 lb zucchini

• 1/4 cup olive oil., divided

• Kosher salt

• 1/4 tsp. onion powder

• 1/4 tsp. garlic powder

• 1/2 tsp. ground cumin

• 1/2 tsp ground coriander

• 1/2 avocado

• 2 Tbs. lime juice

• 1 cup chopped cilantro, divided

• 1/4 cup greek yogurt

• 1 cuo frozen roasted corn, defrosted

• Serve with your favorite tortillas, cojita cheese, and fresh herbs.

Cut zucchini into 2” spears/wedges. Place zucchini in a large bowl and toss with 2 Tbs. olive oil, pinch of salt, onion powder, garlic powder, ground cumin, and ground corriander. Toss well and set aside.

In a small bowl, mix together avocado, lime juice, pinch of salt, chopped cilantro, and yogurt. Set aside.

Make the cucumber salsa by combining the cucumber, shallot, remaining cilantro, salt, and the juice from half of the lime.

In a large pan over medium heat add 1 Tbs. olive oil. Add the corn and toast for about 2 minutes or until warm. Remove and set aside. In the same pan add remaining olive oil. Working in batches if needed, sear the zucchini spears for 2 minutes over medium heat until golden brown.

Assemble the tacos by spreading avocado crema on the bottom of a tortilla. Top with 2 to 3 zucchini spears, followed by some corn, corn salsa, cotija cheese, and fresh herbs. Repeat with remaining ingredients.

Makes about 3 to 4 servings.