Chipotle olive oil · Cilantro and Onion olive oil · Vegetables ·Mar 26, 2024

Zucchini Tacos with Grilled Corn Salsa

Name: Zucchini Tacos with Grilled Corn Salsa
Ingredients: 2 tablespoons Fustini's Cilantro & Onion olive oil; 2 shallots, diced; 2 garlic cloves, minced; 2 cups zucchini, cubed; salt and pepper to taste; 8 4-inch flour tortillas, warmed; 2 ears grilled corn, cut from the cob; 1 jalapeno chile pepper, seeded and diced; 2 tablespoons fresh cilantro, chopped; juice of 1 lime; salt and pepper to taste; 3 tablespoons plain full-fat or low-fat Greek yogurt; 1 tablespoon Fustini's Chipotle olive oil; 2 teaspoons adobo sauce; juice of 1/2 of a lime; pinch of salt and pepper

Ingredients

2 tablespoons Fustini's Cilantro & Onion olive oil
2 shallots, diced
2 garlic cloves, minced
2 cups zucchini, cubed
salt and pepper to taste
8 4-inch flour tortillas, warmed

2 ears grilled corn, cut from the cob
1 jalapeno chile pepper, seeded and diced
2 tablespoons fresh cilantro, chopped
juice of 1 lime
salt and pepper to taste

3 tablespoons plain full-fat or low-fat Greek yogurt
1 tablespoon Fustini's Chipotle olive oil
2 teaspoons adobo sauce
juice of 1/2 of a lime
pinch of salt and pepper

Directions

heat a large skillet over medium-low heat and add the olive oil. Add the shallots and garlic and stir, cook until softened, 2-3 minutes. Add the cubed zucchini, salt and pepper and stir. Cook stirring until the zucchini becomes slightly tender, 5-6 minutes. Remove the skillet from the heat and set it aside. To assemble: add some zucchini mixture to each warmed tortilla and cover with corn salsa. Drizzle the crema on top.
Combine corn, jalapeno, cilantro, lime juice salt and pepper in a bowl and toss together.
Whisk together the yogurt, olive oil, adobo sauce, lime juice, salt and pepper.

Zucchini Tacos with Grilled Corn Salsa