Ingredients
Scale
- 2 medium zucchinis, diced
- 1 cup corn kernels (fresh or frozen)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a skillet over medium heat.
- Add red onion and garlic, sauté until softened.
- Stir in zucchini, corn, cumin, paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until vegetables are tender.
- Warm tortillas in a dry pan or microwave.
- Fill tortillas with the zucchini and corn mixture.
- Top with feta cheese and cilantro.
- Serve with lime wedges on the side.
Notes
- For extra heat, add diced jalapeños.
- Substitute feta with queso fresco or omit for a vegan version.
- Use flour tortillas if preferred.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg