These Easy Zucchini Tacos are the perfect way to use up summer zucchini and sweet corn. The vegetables are topped with rich spices and olive oil and grilled to create the perfect flavored taco filling. These make a nice vegetarian taco idea that the whole family will love. You can garnish with avocado, cilantro, cotija cheese and pickled red onions for the perfect taco! 

EASY ZUCCHINI TACOS

I don’t know about you but two of my favorite summer vegetables are zucchini and sweet corn. 

I think they also make a great match when used together. 

Today’s Easy Zucchini Tacos are a great way to use both of these summer veggies and create a healthy vegetarian meal. 

This comes together so easily and can be made on the grill or in a skillet. 

I prefer the grill because it just seems more summer to me but if you want to make them in a skillet just chop everything up and sauté it in a skillet before adding it to your tacos. 

You will love the simple but flavorful spice mixture of cumin, chili powder and garlic powder. 

The lime juice and cilantro are the perfect finishing touch.

I also like to add cotija cheese to mine but there are so many garnish options that you could try. 

My family loves tacos and we eat them at least twice a week. 

These Vegetarian Tacos are on rotation often along with Mediterranean Tofu Tacos, Tilapia Fish Tacos or these Cod Fish Tacos. 

WHAT INGREDIENTS ARE IN ZUCCHINI TACOS

ZUCCHINI

SWEET CORN

OLIVE OIL

SPICES: CUMIN, CHILI POWDER, GARLIC POWDER

GREEN ONIONS

CILANTRO

LIME WEDGES

COTIJA CHEESE

TORTILLAS 

HOW DO YOU MAKE THESE EASY ZUCCHINI TACOS

Preheat the grill to medium-high heat.

PREPARE THE VEGETABLES: Brush the zucchini and corn lightly with olive oil. MIx the salt, pepper, cumin and chili poweder.

Sprinkle the spice mixture over the zucchini and corn.

GRILL THE VEGETABLES: Place zucchini and sweet corn on the hot grill and cook until charred and beginning to soften about 7-10 minutes, flipping them halfway through.

Remove the corn and zucchini from grill and let cool to room temperature.

ASSEMBLE YOUR TACOS: Chop the zucchini into pieces. Carefully remove the corn kernels from the grilled sweet corn ears with a sharp knife. Top each crisp tortilla with zucchini, corn, green onion, cilantro, and avocado.

Squeeze fresh lime juice over the top and garnish with cotija cheese.

WAYS TO MODIFY VEGETARIAN TACOS 

SPICES: You can add other spices to the vegetables when you grill them. Try using Italian seasoning, taco seasoning or chipotle chili pepper for a smoky flavor. If you want spice add red pepper flakes or cayenne red pepper. 

HERBS: Fresh herbs are a great addition to the tacos. I like cilantro but you could add chives, basil, parsley or dill. 

CHEESE: When I garnished these tacos I used cotija cheese but you could use pepper jack, mozzarella cheese, sharp cheddar cheese or Parmesan cheese. 

VEGETABLES: These tacos are great with other vegetables like eggplant, bell pepper, tomatoes, broccoli and mushrooms. 

BEANS: Another nice addition to these tacos is beans. I like to add black beans, white beans or pinto beans. You also could spread refried beans on each tortilla before adding veggies. 

SALSA: Salsa is another great addition when making tacos. We like this Pico de Gallo, Homemade Salsa Verde, Mango Black Bean Salsa or this Watermelon Salsa.

OTHER INGREDIENTS: Some other great additions to these tacos is this Easy Curtido Recipe, Easy Guacamole, Pickled Red Onions, Mango Slaw, Easy Mexican Style Slaw or Healthy Coleslaw. 

OTHER ZUCCHINI RECIPES YOU MIGHT LIKE: 

ZUCCHINI FRITTATA

MEDITERRANEAN GROUND BEEF ZUCCHINI SKILLET

ZUCCHINI PASTA SALAD

ZUCCHINI CHICKPEA QUINOA SALAD

MEXICAN ZUCCHINI 

MEDITERRANEAN ZUCCHINI BOATS

CHEESY ZUCCHINI FRITTERS