Charred Corn Tacos With Zucchini Slaw

Jun 02, 2023June 2, 20230 14
Charred Corn Tacos with Zucchini Slaw Recipe
in Mexican

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 lb red radish , trimmed
1 small zucchini
2 limes
salt
4 ears corn , husks removed
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium white onion , finely chopped
2 garlic cloves , minced
1 can black beans
3 tablespoons chopped epazote ( if you can find it ) or 3 tablespoons cilantro
1/2 cup crumbled Cotija cheese ( or another salty , crumbly cheese such as ricotta salata , feta )
1/2 teaspoon chili powder
12 corn tortillas

Nutrision Information

Servings Per Recipe
4
Calories
500
Sugar
6g
Fat
13g
Charred Corn Tacos with Zucchini Slaw is a mouthwatering vegetarian dish that highlights the natural flavors of fresh vegetables. The juicy kernels of charred corn pair perfectly with the tender black beans, while the tangy zucchini slaw adds a delicious crunch. This recipe is a healthy alternative to traditional beef or chicken tacos and it's ideal for vegetarians, vegans and anyone who wants to incorporate more plant-based meals into their diet. The combination of fresh ingredients, bold flavors, and easy preparation make this recipe a home run!

Instructions

1.Start by preparing the zucchini slaw. Thinly slice the red radish and zucchini and place them in a bowl. Squeeze the juice of one lime over the vegetables and season with salt. Toss well to coat and set aside.
2.Preheat a grill or grill pan over medium-high heat. Add the corn and grill until charred on all sides, about 8-10 minutes. Remove from heat and use a knife to remove the kernels from the cobs.
3.Heat butter and olive oil in a saucepan over medium heat. Add finely chopped onion and minced garlic. Cook until onion is translucent, about 5-7 minutes.
4.Add black beans, chopped epazote or cilantro, charred corn, chili powder and juice of 1 lime. Cook until heated through and fragrant. Season with salt to taste.
5.To assemble the tacos, warm the corn tortillas in a dry pan over medium heat. Top with the black bean and corn mixture, zucchini slaw, crumbled Cotija cheese, and additional cilantro or lime wedges.

PROS

Charred Corn Tacos with Zucchini Slaw are a flavorful and healthy option for a vegetarian meal.
Packed with fresh vegetables and protein-rich black beans, you’ll feel full and satisfied after enjoying these tacos.

The zucchini slaw is a delicious and crunchy addition that pairs perfectly with the charred corn and black bean mixture.

This recipe is fairly easy to make and can be prepared in under 30 minutes.

CONS

Corn tortillas can be high in calories and carbs, so you may want to limit the number you eat.

Cotija cheese, while delicious, is also high in sodium so it should be used in moderation.

If you can’t find epazote, cilantro is a good substitute but it does have a distinct flavor that may not be to everyone’s liking.

HEALTH & BENEFITS

Charred Corn Tacos with Zucchini Slaw are rich in fiber, vitamins, and minerals. The black beans are an excellent source of protein, fiber, and iron which can help improve digestion and boost energy levels.
Zucchini is a low-calorie vegetable that is high in vitamin C, antioxidants, and potassium which helps promote healthy digestion, cardiovascular health, and weight loss.
Corn is a good source of fiber, antioxidants, and is low in fat, making it a healthy addition to any diet.

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