Roasted Corn and Zucchini Tacos

Light and flavorful, our Roasted Corn and Zucchini Tacos are stuffed with crisp veggies, creamy avocado and distinctive Cotija cheese. It’s a vegetarian main dish that’s as filling and delicious as any meat-based option. Try it once, and we predict it’ll top your family’s list of most-requested dinners!
Prep 20 Minutes
Total Time 50 Minutes
Servings 10

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
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Recipe Continues Below

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

  • 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

Ratings and Reviews

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