Zucchini and Corn Tacos with Fresh Guacamole

• Vegan

• Produce

  • 1 Avocado, large
  • 2 tbsp Cilantro, fresh
  • 1 Cilantro
  • 2 ears Corn
  • 1 Lime, Juice of
  • 2 tbsp Red onion
  • 1 Zucchini

• Baking & Spices

  • 1 Cayenne pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 4 Tortillas

Found on bowlofdelicious.com

Description

Ingredients

• 4-6 tortillas (corn or flour)
• 1 zucchini, diced
• 2 ears corn, kernels removed (or 2 cups frozen corn)
• 1 tablespoon olive oil
• 1 teaspoon cumin (divided into ½ teaspoon portions)
• cayenne pepper, to taste
• salt and pepper, to taste
• 1 large avocado (or two small)
• juice of one lime
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• extra cilantro, lime wedges, and cotija cheese, for serving (optional)

Directions

• Mix the corn and zucchini together in a bowl with the olive oil, ½ teaspoon cumin, pinch of cayenne pepper, and salt and pepper to taste. Saute on medium-high for about 5 minutes, stirring occasionally (but not too frequently).
• Meanwhile, make the guacamole in a small bowl by mashing the avocado and combining with the lime juice, ½ teaspoon cumin, pinch of cayenne pepper, salt, pepper, onions, and cilantro.
• Warm the tortillas briefly in the microwave.
• When vegetables are browned, serve on top of the tortillas with a dollop of the guacamole and optional cilantro, lime wedges, and cotija cheese.