Question: why is Taco Tuesday such a widespread event, but Taco Thursday isn’t?
Seriously. Why is this? As far as I can tell, both days should be equally acceptable days to consume tacos. They both start with the letter “T”, thus satisfying the important requirement that the food we’re eating must start with the same first letter of that of the day it’s being consumed. And HELLO, the more days that we get to enjoy tacos, the better. Right?!?!
This all seems fairly straightforward to me. So as far as I’m concerned, today is Taco Thursday. And to celebrate, I’m sharing the recipe for these crazy easy Chipotle Zucchini and Corn Tacos.
It’s also 30 Minute Thursday, meaning that these babies can be made in just about 30 minutes. Which makes them ideal for a low stress weeknight dinner, even on the busiest of work/school nights.
Oh and did I mention that you only need one baking sheet and one bowl for this recipe? Yeah. That’s a pretty sweet bonus, if you ask me.
For more quick and easy recipes, check out the links below!
The filling for these tacos is pretty simple (but definitely not short on flavor!). And I narrowed down the toppings to just a few of my favorite things, like avocado, crumbled goat cheese and cilantro. But feel free to get crazier with the toppings if you want. Or maybe add some black beans if you want a more “stick to your ribs” version of this recipe. Whatever you do, just make sure you get out there and celebrate Taco Thursday!
For the Filling:
- 2 medium zucchini, sliced into rounds
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 tsp. salt, divided
- 1/4 tsp. ground cumin
- 2 ears fresh corn, husks and silks removed
- Corn tortillas, warmed or grilled
- Diced avocado
- Crumbled feta or goat cheese
- Fresh cilantro
- Lime wedges
- Pre-heat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set it aside.
- In a medium bowl, toss together the zucchini slices, 2 tablespoons of the olive oil, the adobo sauce, 1/2 tsp. of the salt and the cumin until the zucchini is well coated. Spread the zucchini slices out into a single layer on the parchment paper-lined baking sheet. Then transfer them to your pre-heated oven to roast for 15 minutes.
- Meanwhile, slice the kernels off the corn cobs and add them to the same bowl you used to toss the zucchini. Add the remaining 1/2 tablespoon of olive oil and 1/2 tsp. salt, tossing to combine. After the zucchini has roasted for 15 minutes, carefully remove the baking sheet from the oven and add the corn kernels, tossing to combine and flipping the zucchini over to the second side. Place the baking sheet back in your oven to roast for an additional 10 minutes. Then remove and cover to keep warm.
- To assemble the tacos, fill each tortilla with a spoonful of the roasted zucchini and corn. Then top with diced avocado, cheese, cilantro and a squeeze of fresh lime juice. Enjoy immediately.
30 Minute Thursday Recipes
Chicken and Spinach Pesto Quesadillas from Pumpkin ‘N Spice
One Pot Baked Ziti from The Recipe Rebel
One Pot Chicken, Broccoli and Rice Casserole from Kristine’s Kitchen
One Pot Italian Sausage Pasta from Savory Nothings
Peanut Chicken Stir Fry from Bake.Eat.Repeat.