These tacos taste so fresh and they come together in a matter of minutes. I cooked some of the vegetables, and left the others raw, to add a nice crunch. These can be served on classic flour tortillas, or use corn or almond flour wraps instead, for a gluten-free option. I served my leftover filling over some rice and beans for a day-after lunch. You can also feel free to add avocado, vegan cheese, salsa, or whatever other toppings you like.
YIELDS
6–8 tacos
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp olive oil
- kernels from 2 ears of corn
- 2 zucchini, cubed
- salt & black pepper to taste
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1/2 cup red onion, diced
- 1/2 cup orange bell pepper, diced
- juice from 1 lime
- handful fresh cilantro, chopped
- For the hot sauce:
- 1 tsp olive oil
- 2 hungarian hot peppers
- 2 jalapeño pepper
- 1/4 cup yellow onion
- 2 cloves garlic
- 2/3 cup water
- 1 1/2 tbsp apple cider vinegar
- 2 tsp tomato paste
- 1/2 tsp sea salt
Directions
1. Heat olive oil in a large skillet over medium heat. Add the zucchini, corn, salt, and pepper. Sauté for 10-15 minutes, until the zucchini softens.
2. In a large mixing bowl, add the garlic, jalapeño, onion, bell pepper, lime juice, and cilantro.
3. Add the cooked corn and zucchini to the mixing bowl with the raw veggies and stir well to make the filling.
4. To make the hot sauce, sauté both of the peppers in olive oil over medium heat for a few minutes, and then add them to a blender with the rest of the ingredients. Blend until smooth.
5. Warm the tortillas in a pan for a few seconds on each side (no oil or water necessary) before filling with veggies.
6. Top with hot sauce to serve.
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Photo: Lauren Sacerdote
