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If you're on the hunt for a delicious and nutritious vegetarian dish, look no further than Zesty Zucchini Tacos with Avocado Crema. This recipe is not only a feast for the taste buds but also a vibrant celebration of fresh produce that can easily fit into your weekly meal rotation. Zucchini, a versatile and healthful vegetable, takes center stage in this dish, complemented by a medley of colorful ingredients and zesty spices that create a satisfying alternative to traditional meat-based tacos.

Zucchini Tacos

Looking for a vibrant and delicious vegetarian dish? Try Zesty Zucchini Tacos with Avocado Crema! This delightful recipe showcases zucchini paired with colorful ingredients and zesty spices for a nutritious meal that’s perfect any night of the week. With its creamy avocado topping and rich flavors, these tacos make a satisfying alternative to traditional meat-based options. Perfect for plant-based diets, they’ll impress both vegetarians and meat lovers alike! Enjoy health benefits while indulging in a flavorful experience.
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Ingredients
  

3 medium zucchinis, diced

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

8 small corn tortillas

1 cup black beans, drained and rinsed

Fresh cilantro, chopped (for garnish)

For the Avocado Crema:

1 ripe avocado

1/4 cup Greek yogurt (or sour cream)

Juice of 1 lime

Salt to taste

Instructions
 

Prepare the Avocado Crema: In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and garlic; sauté for 2-3 minutes until the onion becomes translucent.

      Add Zucchini and Pepper: Stir in the diced zucchini and red bell pepper. Cook for about 5-7 minutes until the vegetables are tender.

        Incorporate Spices: Add the corn, cumin, smoked paprika, salt, and pepper to the skillet. Mix well and cook for an additional 3-4 minutes until the corn is heated through.

          Warm the Tortillas: In a separate dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

            Assemble the Tacos: Place a generous scoop of the zucchini mixture onto each tortilla. Top with black beans and a drizzle of avocado crema.

              Garnish and Serve: Finish with fresh cilantro sprinkled on top. Serve immediately with lime wedges on the side for extra zing.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings