Creamy Corn, Zucchini and Poblano Tacos

Name: Creamy Corn, Zucchini and Poblano Tacos
Total time: 45 min
Yield: 10 - 12 Tacos
Ingredients: 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); Avocado; Salsa; Fresh Cherry Tomatoes; Lime Wedges

By Traci 46 Comments

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.

Or, there’s almost always a stash of tofu taco filling in the freezer (hooray!). And then there’s those nights where I’m craving breakfast tacos for dinner.

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 10 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

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5 from 1 vote