Zucchini, Corn and Chorizo Tacos
40Prep Time Minutes
40Total Time Minutes
8Number of Ingredients
3 small zucchini, cut in half lengthwise, sliced (3 zucchini = about 1 pound)
2 tablespoons Pure Wesson® Canola Oil
1 teaspoon ground cumin
1/4 teaspoon salt
4 ounces fresh pork chorizo (Mexican-style)
1 cup fresh corn kernels
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
8 white corn tortillas (6 inch), warmed
1/3 cup crumbled Cotija or feta cheese
3 tablespoons chopped fresh cilantro
|% Daily Value|
|Total Fat||18 g||28%|
|Saturated Fat||5 g||24%|
|Dietary Fiber||5 g||21%|
|Vitamin C||16 mg||27%|
|Vitamin A||1562 iu||31%|
Toss zucchini with oil, cumin and salt in large bowl. Heat 12-inch skillet over medium-high heat. Add half of the zucchini; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm. Repeat with remaining zucchini.
Meanwhile, heat another large skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain. Set aside and keep warm. Add corn to same skillet; cook 5 to 7 minutes or until corn starts to brown. Stir in drained tomatoes; cook 3 minutes more until hot.
Divide zucchini and corn mixture evenly between tortillas; top each with chorizo, cheese and cilantro. Serve immediately.
If fresh corn is unavailable, substitute thawed frozen corn kernels.