Blackened Zucchini Tacos

Blackened Zucchini Tacos
These are SO good and very quick to throw together! They are also a great way to use the proliferation of zucchini you’re bound to have this Summer!
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  • Ingredients:
  • 2 Tbsp. extra virgin olive oil, divided
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/8 tsp. ground cayenne pepper
  • 2 medium zucchini, cut into 1/4 inch slices
  • 1 medium onion, diced
  • 1 can corn (or ~3/4 cup frozen, unthawed)
  • 1 can black beans, rinsed and drained
  • 2 tsp. minced garlic
  • Tortilla shells
  • Toppings:
  • 1 avacado, cut into chunks
  • 1 tomato, cut into chunks
  • 1/3 cup fresh cilantro, chopped
  • Feta cheese
  • Sour cream
  • Directions:
  • 1. In a large skillet, heat ~1 1/2 Tbsp of olive oil over medium high. While oil heats, combine the chili powder, cumin, salt, and cayenne pepper in a small bowl. Once oil is hot, add the zucchini rounds in a single layer. Sprinkle them with half of the spice mixture. Let them cook until the first side is golden brown, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until zucchini is soft and a little translucent. Remove to a serving plate.
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  • 2. Reduce skillet heat to medium low. Add the onion and cook until it begins to soften. Add the garlic, beans, and corn. Cook until the garlic is fragrant and the corn and beans are heated through, about 3 minutes.
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  • 3. Fill your tortilla shells with the blackened zucchini, corn and bean mixture, and as many toppings as you would like. Enjoy!

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Recipe adapted from

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