Ingredient List
- 3 medium zucchini, chopped (about 3 cups)
- 2 cups fresh or frozen corn kernels
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 tablespoons olive oil
- 1 box (5.4 oz) Old El Paso™ Hint of Lime Yellow Corn Stand 'n Stuff Taco Shells (10 Count), heated as directed on box
- 1 medium avocado, pitted, peeled and diced
- 1/2 cup crumbled Cotija cheese
- 1/4 cup cilantro leaves
Preparation
- Heat oven to 425°F. In large bowl, mix zucchini, corn, taco seasoning mix and oil. Stir to coat.
- Spread in single layer in ungreased large rimmed pan. Roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
- Divide vegetable filling among warm shells. Top with avocado, cheese and cilantro.
Expert Tips
- Serve fresh lime wedges alongside the tacos for an additional hit of citrus.
- To dice the avocado, cut it in half, then remove the pit. Using a large spoon, scoop the flesh from the skin. Place one avocado half cut-side down on a cutting board, then make two horizontal cuts to make three planks. Cut the planks lengthwise into strips. Turn 90 degrees, and cut again. Repeat with the other avocado half.
- Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Nutrition
- 1 Taco Calories 220 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g ,Trans Fat 0g); Cholesterol 5mg; Sodium 380mg; Potassium 360mg; Total Carbohydrate 25g (Dietary Fiber 4g ,Sugars 3g); Protein 4g
- % Daily Value: Vitamin A 6%; Vitamin C 10%; Calcium 8%; Iron 6%
- Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 Fat
- Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet