Zucchini and Sweet Corn Tacos with Pickled Red Onions
Charred corn and zucchini tossed with lime and cilantro, a quick avocado crema, pink pickled onions for bite and a scatter of queso fresco: a late-summer taco built for the grill. The pickled onions take ten minutes and keep for a week and a half, so make them first and keep a jar in the refrigerator.
- Serves
- 8 tacos
- Yield
- 8 tacos
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Cuisine
- Mexican
- Level
- Easy
Directions
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Pickle the onions: put the onion and jalapeño in a bowl or jar. Bring the vinegar, water, sugar and salt to a boil in a small saucepan, pour over the onions and let stand at room temperature until cool. They keep, covered, in the refrigerator up to 10 days.
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Heat a grill or grill pan over medium-high. Brush the corn and zucchini with oil and season with salt and pepper. Grill, turning often, until evenly charred — about 8 minutes for the corn, 2 minutes per side for the zucchini. When cool enough to handle, cut the kernels off the cobs and dice the zucchini. Toss both with the lime juice and cilantro and adjust the seasoning.
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Make the crema: blend the avocado, crema, cilantro, lime juice and a pinch of salt in a food processor until smooth. Taste for salt.
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Spread some crema down the center of each warm tortilla and top with the corn and zucchini, pickled onions, queso fresco and cilantro.
From Shawnie's taco class handouts
