Fustini's Oils and Vinegars
Zucchini Tacos with Grilled Corn Salsa

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Zucchini Tacos with Grilled Corn Salsa

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Zucchini Tacos with Grilled Corn Salsa



Servings4

Ingredients

Corn Salsa
  • 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
Chipotle Crema
  • 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

Hint

adapted from "Simply Delish"


Directions

Step 1. 

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.


Step 2.  Corn Salsa

Combine corn, jalapeno, cilantro, lime juice salt and pepper in a bowl and toss together.


Step 3.  Chipotle Crema

Whisk together the yogurt, olive oil, adobo sauce, lime juice, salt and pepper.




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