Grilled Zucchini and Corn Tacos
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
35 mins
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Servings
4 servings
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Calories
114 kcal
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Course
Main Course
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Cuisine
Mexican
Grilled Zucchini and Corn Tacos
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The best zucchini tacos ever, made of grilled corn and zucchini, tempeh taco meat and black beans merged together with creamy avocado dressing.
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Ingredients
- 4 whole wheat tortillas or corn tortillas. toasted
- 1 batch tempeh taco meat
- 1/2 batch corn and black bean salad with zucchini
- 1 batch Avocado Dressing
- Juice of ½ lime
- Salt and freshly ground black pepper to taste
- fresh cilantro to garnish
- jalapeño slices to garnish
Instructions
- Assemble your tacos: Distribute tempeh taco meat, corn and black bean salad with zucchini among toasted tortillas. Top with avocado dressing. Season with lime juice, salt and freshly ground black pepper. Garnish with fresh cilantro and jalapeño slices (optional). Enjoy!
Equipments used:
Notes
- Store all ingredients separately in an airtight container and they should keep for three to four days in the fridge.
- Using a layer of water, oil, lime or lemon juice in the avocado dressing should keep the avocado from oxidizing (turning brown).
- Avocado dressing should be kept separately from the salad.
- Take advantage of an already hot bbq and throw on zucchini and corn. They will last for three to four days covered in the fridge.
- Corn tacos are great for when you have guests, make large batches and allow everyone to create their own tacos.
- Serve them with Vegan Mexican Chopped Salad,Fresh Tomato Salsa, Mexican rice or lime cilantro rice, green garden salad, refried beans, black bean soup or freshly cut up veggie sticks.
- If you don’t have any tempeh taco meat on hand, no problem. Skip that ingredient and top the tacos with more corn and black bean salad with zucchini.
- For a vegan version of these tacos, just drop the feta or use vegan feta in the salad.
- Use corn tortillas for a gluten free version.
- Use buddha bowl dressing instead of avocado dressing.
- Frozen or canned corn can be used in the salad as well. Make sure to stir fry drained corn on a hot pan before using it.
- Adjust the amount of jalapenos to your taste. If you don't like them, get rid of them altogether.
Nutrition Information
Show Details
Calories
114kcal
(6%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
129mg
(5%)
Potassium
189mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
121IU
(2%)
Vitamin C
3mg
(3%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 129mg | 5% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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