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Tacos have long held a special place in the hearts of food lovers around the world, celebrated for their versatility and ability to cater to a wide range of tastes and dietary preferences. From traditional meat-based fillings to vibrant vegetarian options, tacos can be customized to suit any occasion, making them a staple in casual dining and festive gatherings alike. Among the myriad of taco recipes, grilled corn and zucchini tacos stand out as a fresh and exciting choice, perfect for summertime grilling or any laid-back get-together.

Grilled Corn and Zucchini Tacos

Discover the deliciousness of grilled corn and zucchini tacos, a perfect dish for summer gatherings! These vibrant tacos feature fresh, grilled veggies that bring out sweet and smoky flavors, making them a healthy and satisfying option for any occasion. Packed with nutrients and customizable with toppings like avocado and cheese, they promise to impress at your next barbecue or weeknight dinner. Learn how to prepare these tasty tacos and enjoy a delightful meal with family and friends!
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Ingredients
  

4 medium zucchinis, sliced into ¼-inch thick rounds

2 ears of fresh corn, husked

1 red bell pepper, diced

1 small red onion, diced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

8 small corn or flour tortillas

1 avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Optional: crumbled feta or cotija cheese for topping

Instructions
 

Prep the Grill: Preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium heat on your stovetop.

    Toss the Vegetables: In a large bowl, combine the sliced zucchini, corn (grains removed once grilled), diced red bell pepper, and diced red onion. Drizzle with olive oil, then sprinkle cumin, smoked paprika, salt, and pepper. Toss until well-coated.

      Grill the Vegetables: Place the corn on the grill and cook for about 10-12 minutes, turning occasionally until it’s charred and tender. Grill the zucchini and bell pepper mixture in a grill basket, or directly on the grill if you have a flat surface, for about 5-7 minutes or until it's tender and lightly charred.

        Remove and Chop: Once the corn is grilled, let it cool slightly. Use a sharp knife to carefully cut the kernels off the cob. Combine the kernels with the grilled zucchini and bell pepper in the bowl.

          Warm the Tortillas: While the vegetables are cooling, place the tortillas on the grill for about 1 minute per side, or until warm and slightly crispy.

            Assemble the Tacos: Place a generous scoop of the grilled vegetable mixture onto each warmed tortilla. Top with slices of avocado, fresh cilantro, and sprinkle with crumbled feta or cotija cheese, if desired.

              Serve: Squeeze fresh lime juice over the tacos for added flavor. Serve immediately with lime wedges on the side.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings