Creamy Corn, Zucchini and Poblano Tacos

[ watch VIDEO below ] Summer veggies take center stage in these delicious Creamy Corn, Zucchini and Poblano Tacos. Sweet corn, tender zucchini and smoky roasted poblano peppers meld together in a flavor packed filling tied together with a swirl tangy sour cream. Stuff the mixture into soft tortillas and you’ve got a tasty dinner on the table in about 45 minutes. This recipe is vegetarian, easily gluten free and vegan.

Course Dinner, Lunch

Cuisine Mexican, American

Diet Vegetarian

Keyword Easy Vegetarina Tacos, gluten free tacos, Mexican food, Vegan Tacos

Total Time 45

Servings - 12 Tacos

Calories 193kcal

Author Traci York

Ingredients

1/4 cup (40 grams) Pepitas (optional)
3 (10 ounces / 300 grams) Poblanos
3 teaspoons Vegetable Oil like olive or coconut oil, divided
1 pound (465 grams) Zucchini sliced into bite size pieces - about 2 1/2 C
1 1/4 cup (170 grams) Sweet Corn fresh off the cob or frozen, about 1 large ear
2 cup (200 grams) Purple Onion, sliced in 1/2 moons, about one large
2 Cloves of Garlic minced
3/4 teaspoon Cumin ground
3/4 teaspoon Fine Sea Salt
1/2 teaspoon Oregano dried
1/2 cup (130 grams) Sour Cream or sub vegan sour cream
1/2 Lime, juiced
1 Fist Full of Fresh Cilantro chopped for serving

Serve With:

10-12 Corn or Flour Tortillas gluten free if needed, look for organic and/or non GMO
Avocado, Guacamole or Hot Sauce, Fresh Cherry Tomatoes and Lime Wedges.

Instructions

In a dry 10" Cast Iron Skillet, toast the pepitas on medium low heat for about three minutes, tossing and flipping until they're slightly golden. Remove from pan and set aside to cool.
Blister/RoastThe Poblanos: this can be done in the oven, on stove top gas range, or grill. (see notes below for the latter two)
In the Oven: Set oven to broil. Set the poblanos on an unlined sheet pan and broil, turning the poblanos every 2-3 minutes to blister, for about 10 -12 minutes. The peppers will become charred on all sids.
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.
Cook The Veggies: In a 10 inch cast iron skillet, add 2 teaspoons of oil. Heat until shimmering. Turn heat to medium and add the zucchini, stirring only a few times, for about 6-8 minutes until tender-crisp, a bit of browning is okay. Add the corn and cook for another 2 minutes. Remove from pan and set aside.
In the same pan, add the last teaspoon of oil. Heat until shimmering. Turn heat to medium and add the onions, stirring occasionally for about 8 minutes or until softened. Stir in garlic, cumin, sea salt and oregano.
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 through. A few more tablespoons of sour cream can be added if desired. Squeeze 1/2 lime over mixture, stir, remove from heat and lid to keep warm.
Warm tortillas over a low open stove flame or in a cast iron skillet, about 20 seconds each side or according to package directions. Serve warm tortillas with filling and toppings as desired.
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.

Video

Notes

More Ways to Roast Poblanos:

Stove Top Gas Range: Blister poblanos on a medium open stove top flame turning as needed until all the skin is charred, about 10 minutes.
Grill: Heat grill to highest heat setting. Set poblanos on grill grate, turning the poblanos every 4-5 minutes to blister for about 10 minutes.

Recipe adapted from Rick Bayless.

Nutrition