Corn and Zucchini Tacos With Avocado Crema
Serves 4. You won’t miss the meat in these summery, satisfying vegetarian tacos. From Meredith Deeds.
3/4 cup sour cream
1 medium avocado, pitted and peeled
3 tablespoons lime juice, divided
1/4 cup plus 2 tbsp. chopped cilantro, divided
1 teaspoon salt, divided
2 tablespoons vegetable oil, divided
2 medium zucchini, trimmed and cut into 1/2-in. cubes (about 2 1/2 cups)
3 ears corn, kernels removed (about 2 1/2 cups)
1 jalapeño pepper, seeds and ribs removed, finely chopped
2 cloves garlic, minced
12 corn tortillas, warm
Crumbled queso fresco or cotija cheese
Lime wedges
Combine sour cream, avocado, 1 tablespoon lime juice and 1/4 teaspoon salt in the bowl of a food processor or blender. Pulse until smooth. Transfer to a serving bowl and stir in 2 tablespoons cilantro. Keep covered and chilled until ready to serve.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. Add zucchini and stir to coat with oil. Cook, stirring occasionally, until charred, about 4 to 6 minutes. Transfer to a large bowl. Wipe out the skillet with paper towels.
Heat remaining 1 tablespoon oil in the same skillet over high heat. Add corn and stir to coat with oil. Cook, stirring occasionally, about 5 to 7 minutes or until charred in spots. Add the jalapeño and cook, tossing and stirring occasionally until softened, about 1 minute. Add garlic and cook, stirring constantly until fragrant, about 1 minute longer. Transfer corn mixture to the bowl with the zucchini. Add the remaining 1/4 cup cilantro, 2 tablespoons lime juice and 3/4 teaspoon salt and stir to combine. Serve immediately with warm tortillas, avocado crema, cheese and lime wedges.