Charred Corn Tacos with Zucchini Slaw
Elevate your taco night with these vibrant and flavorful Charred Corn Tacos with Zucchini Slaw! Perfectly grilled corn brings a smoky-sweet depth, while a refreshing zucchini slaw made with Greek yogurt, lime, and a hint of cumin and smoked paprika adds a tangy crunch. Nestled inside warm corn tortillas and topped with creamy cotija cheese, these tacos strike the perfect balance of smoky, tangy, and savory flavors. Simple to make in just 30 minutes, this vegetarian recipe is a fresh, healthy twist on classic tacos and ideal for weeknight dinners or summer gatherings. Don’t forget an optional drizzle of hot sauce to kick up the spice!
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Recipe Information
Ingredients
- 3 ears Fresh corn on the cob
- 2 tablespoons Olive oil
- 1 unit Large zucchini
- 1 large Carrot
- 0.5 head Red cabbage
- 0.25 cup Greek yogurt
- 1 large Lime
- 0.25 cup Fresh cilantro
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 units Corn tortillas
- 0.25 cup Crumbled cotija cheese
- Hot sauce (optional)
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Brush the corn with 1 tablespoon of olive oil and place it on the grill. Cook for 8-10 minutes, turning occasionally, until the kernels are evenly charred. Remove from the grill and allow to cool slightly.
Using a sharp knife, carefully cut the kernels off the cob and transfer them to a large bowl.
Prepare the zucchini slaw: Using a mandoline or a box grater, shred the zucchini and carrot into thin strips. Thinly slice the red cabbage. Combine the zucchini, carrot, and cabbage in a medium mixing bowl.
In a small bowl, whisk together the Greek yogurt, juice of 1 lime, chopped cilantro, ground cumin, smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Pour the dressing over the slaw and toss until evenly coated.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or wrap them in foil and warm in a low oven.
To assemble the tacos, divide the charred corn evenly among the tortillas. Top with a generous portion of zucchini slaw, crumbled cotija cheese, and a drizzle of hot sauce if desired.
Serve immediately and enjoy your fresh and flavorful charred corn tacos with zucchini slaw!
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 53.0 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1036 mg | 80% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3817 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
