Late summer veggies shine in Creamy Corn, Zucchini and Poblano Tacos. These vegetarian tacos are easy to pull together and freezer friendly w/ gluten free and vegan options.
This time of year, produce wise, is one of my favorites! While most of the country has been enjoying zucchini, corn and peppers, our little corner of the world is just recently enjoying the abundance of these veggies. Heirloom tomatoes are finally in too!
Fresh white sweet corn easily makes it way off the cob and into the freezer. No need for blanching the corn. Simply line a sheet pan with parchment, lay the kernels on it, spreading them out evenly giving the sweet little niblets space so they don’t stick together, then freeze for about an hour. Place the corn in freezer jars or bags for longer storage.
Summer freshness come winter is so satisfying.
Vegetarian tacos wiggle their way into our dinner menu just about every week. Planned or unplanned. I find they’re usually quick to make with ingredients I have on hand.
I think tacos are perfect casual food, with toasty tortillas waiting to be stuffed with something delicious.
How to Roast Poblanos:
Roasting poblanos bring out their smoky flavor so if this is new territory, I encourage you to give it a go! It’s simple to do on a gas range. Simply lay the poblanos right on an open flame and blister them, rotating as needed so all sides, nooks and crannies are blistered. This takes about 10 minutes. Blistering can also be done in an oven, under the broiler in about the same amount of time.
Place the blistered poblanos in a covered container to sweat for about to minutes, then remove the skin, seeds and stem. At this point poblanos can be frozen too, you know, for that winter-time goodness. Simply place the peeled poblanos in freezer bags. When ready to use, defrost the entire bag or cut off the amount you’ll need while the peppers are still frozen.
While the poblanos are sweating, the zucchini and corn are cooked in a skillet. Once cooked, set the mixture aside and cook the onions. The two-part cooking process is to limit crowding in the pan. As the onions finish cooking, about 7 minutes, seasonings are added then the zucchini mixture, poblanos and sour cream. Warm through then stuff into warm tortillas.
Serve Creamy Corn, Zucchini and Poblano Tacos with favorites like avocado or Charred Jalapeño-Lime Guacamole, tomatoes, salsa, toasted pepitas and of course a big sprinkle of cilantro and lime.
This recipe freezes beautifully, so if possible, make a double batch and freeze half for later!
More Vegetarian Tacos to Love:
- Roasted Cauliflower Tinga Tacos with Chili Lime Slaw
- Rancheros Tofu Scramble
- Black Bean and Quinoa Tacos – from Foolproof Living
- Mexican Inspired Tofu Tacos with Chili Lime Slaw
- Chipotle Zucchini and Corn Tacos – from Floating Kitchen
Creamy Corn, Zucchini and Poblano Tacos
Late summer veggies shine in Creamy Corn, Zucchini and Poblano Tacos. Easy to pull together and freezer friendly! Vegetarian + Gluten Free with Vegan Option.
- 1/4 C (40g) Pepitas
- 3 (10oz / 300g) Poblanos
- 4 tsp Coconut Oil, melted, unrefined virgin-cold pressed
- 1 lb (465g) Zucchini sliced into bite size pieces - about 2 1/2 C
- 1 1/4 C (170g) Sweet Corn fresh off the cob if you can get it, otherwise, frozen
- 2 C (200g) Purple Onion, sliced in 1/2 moons, about one large
- 2 Cloves of Garlic minced
- 3/4 tsp Cumin ground
- 3/4 tsp Fine Sea Salt
- 1/2 tsp Oregano dried
- 1/2 C (130g) Sour Cream or Creme Fraiche or sub vegan sour cream for vegan option
- 1/2 Lime, juiced
- 1 Fist Full of Fresh Cilantro chopped for serving
- 10-12 Corn or Flour Tortillas gluten free if needed, look for organic and/or non GMO
- Fresh Cherry Tomatoes
- Lime Wedges
In a non stick pan, toast the pepitas on medium low heat for about three minutes, tossing and flipping the pepitas until they are slightly golden and fragrant. Remove from pan and set aside to cool.
Blister poblanos on a medium open stove top flame turning as needed until all the skin is charred, about 10 minutes. Alternatively, set oven rack to top. Heat oven to broiling. Set the poblanos on an unlined sheet pan and broil, turning the poblanos every 2-3 minutes to blister, for about 10 minutes. Once blistered set the poblanos in a covered bowl for 10 minutes (this will make them easier to peel!). Peel, remove the stem and seeds and slice into bite size pieces. Set aside.
In a large saute pan, add 2 tsp of oil. Heat until shimmering. Turn heat to medium and add the zucchini. Cook, stirring only a few times, for about 8 minutes, a bit of browning is okay. Add the corn and cook for another 2 minutes (the pan will be a bit crowded). Remove from pan and set aside.
In the same pan, add the last 2 tsp of oil. Heat until shimmering. Turn heat to medium low and add the onions. Cook, stirring occasionally for about 8 minutes or until softened. Stir in garlic, cumin, sea salt and oregano. Stir to coat. Turn heat to low, add the poblanos, corn and zucchini mixture and the sour cream. Stir to incorporate all the ingredients on low heat to gently warm. A few more tablespoons of sour cream can be added if desired. Squeeze 1/2 lime over mixture, stir, remove from heat. Put a lid on it to keep warm.
Warm tortillas over a low open stove flame, about 20 seconds each side for charring or according to package directions. Serve warm tortillas with filling and toppings as desired. Serve right away.
To freeze, place zucchini mixture in a freezer proof container for up to three weeks. Thaw in the refrigerator overnight and gently rewarm over low heat.
Recipe adapted from Rick Bayless.