Zucchini-Corn-Jalapeño Tacos
Serves 420 mins prep20 mins cook
Addictive tacos filled with a cheese mixture of ricotta, parmesan, and feta, combined with sautéed corn, zucchini, and jalapeño. Perfectly baked and served with a chipotle dip, these tacos are a delicious meal for Taco Tuesday or any day.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. Place a sheet pan in the oven to heat for 10-15 minutes. 2: Heat a sauté pan over medium heat, add the oil, then add the zucchini, corn, jalapeño, salt, and pepper. Sauté for 7-10 minutes, until softened. Remove from heat and set aside to cool. 3: In a bowl, combine ricotta, feta, parmesan, and scallions. Mix to combine. Add cumin, garlic powder, and paprika, mix again and set aside. 4: Remove the pan from the oven, grease the bottom with oil, place tortillas in the pan, coating both sides in oil. 5: Top each tortilla with a spoonful of the cheese mixture, then add a spoonful of the veggie mixture, and place the pan in the oven for 10 minutes. 6: While the cheese melts, prepare the dip by mixing sour cream, chipotle, lime juice, cumin, garlic powder, and paprika in a bowl. 7: Remove tortillas from the oven, fold them over and gently press down. Top with a few tablespoons of parmesan and place back in the oven for 10 more minutes. 8: Serve with the dip and top with cilantro.View original recipe