Zucchini and Corn Tacos with Chipotle Sauce

Ingredients

• 3/4 pound zucchini
• 3 ears corn
• 1/2 cup diced onion
• 2 Tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon red pepper (crushed)
• 1/3 cup vegetable stock
• 1/4 cup cilantro (chopped)
• 6 ounce can canned chipotle peppers in adobo sauce
• 3/4 cup sour cream
• 2 Tablespoons milk
• 1 lime (zested and juiced)
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin
• 8 corn tortillas
• 1 cup cabbage (shredded)
• 1/2 cup cotija cheese

Instructions

1. 1

   --- Filling ---

2. 2

   Cut the zucchini into small ½-inch cubes. Use a knife to remove the corn from the ears.

3. 3

   saute: Heat the oil in a large sauté pan over medium-high heat. Add the zucchini, corn, onion, and spices. Toss to coat with the oil mixture.

4. 4

   Add the vegetable broth and cook until the liquid evaporates, about 5 to 7 minutes. The vegetables should still be firm—do not overcook! Stir in the cilantro.

5. 5

   --- Chipotle Sauce ---

6. 6

   Combine all ingredients in a blender and process on high until smooth.

7. 7

   --- Tacos ---

8. 8

   Wrap the tortillas in damp paper towels and microwave for 30–40 seconds, or warm them on the stovetop.

9. 9

   assemble: To assemble the tacos, place a scoop of the zucchini mix on each tortilla. Top with shredded red cabbage, cheese, and a drizzle of the sauce.