Roasted Corn and Zucchini Tacos

Light and flavorful, these easy-to-make tacos, stuffed with roasted veggies, avocado and Cotija cheese, are so good, your family won’t miss the meat!
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20 Minutes Prep
50 Minutes Total
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10 Servings


Ingredient List
  • Small check mark in a circle icon 3 medium zucchini, chopped (about 3 cups)
  • Small check mark in a circle icon 2 cups fresh or frozen corn kernels
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 2 tablespoons olive oil
  • Small check mark in a circle icon 1 box (10 count) Old El Paso™ Stand 'N Stuff™ Hint of Lime flavored taco shells, heated as directed on box
  • Small check mark in a circle icon 1 medium avocado, pitted, peeled and diced
  • Small check mark in a circle icon 1/2 cup crumbled Cotija cheese
  • Small check mark in a circle icon 1/4 cup cilantro leaves
Preparation
  1. Heat oven to 425°F. In large bowl, mix zucchini, corn, taco seasoning mix and oil. Stir to coat.
  2. Spread in single layer in ungreased large rimmed pan. Roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
  3. Divide vegetable filling among warm shells. Top with avocado, cheese and cilantro.
Expert Tips
  • Try serving fresh lime wedges alongside the tacos for an additional hit of citrus flavor.
  • To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
Nutrition
1 Serving: Calories 200 (Calories from Fat 100); Total Fat 12g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 5mg; Sodium 380mg; Potassium 290mg; Total Carbohydrate 19g (Dietary Fiber 3g); Protein 4g % Daily Value: Vitamin A 6%; Vitamin C 10%; Calcium 8%; Iron 4% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 2 1/2 Fat Carbohydrate Choices: 1