Cheesy Zucchini Roasted Corn Tacos With Mango Salsa Verde
Ingredients
The tacos
-
12
pieces
zucchini blossoms OR 2-3 zucchini sliced into quarters longways
-
1 ½
cups
shredded pepper jack or cheddar cheese
-
2
pieces
eggs
-
1 ½
cups
panko bread crumbs
-
3
tablespoons
whole wheat or all-purpose flour
-
2
teaspoons
chili powder
-
2
teaspoons
paprika
-
to taste
kosher salt and pepper
-
2
cups
fresh corn (about 3 ears)
-
2
tablespoons
olive oil, plus more for brushing
-
6
pieces
corn or flour tortillas, warmed
-
to taste
fresh cilantro and avocado, for serving
-
1
cup
salsa verde, homemade or store-bought
-
¾
cup
fresh chopped mango
Chipotle Honey Lime Crema
-
1
cup
plain Greek yogurt
-
1-2
pieces
chipotle peppers in adobo
-
juice from 1
lime
-
1-2
tablespoons
honey
-
to taste
kosher salt
Instructions
- Preheat the oven to 425°F and grease a baking sheet with olive oil.
- Stuff the zucchini blossoms with cheese or skip this step if using sliced zucchini.
- Whisk the eggs in a shallow bowl.
- Combine panko, flour, chili powder, paprika, salt, and pepper in another bowl.
- Dip each zucchini or blossom in egg, then coat in the panko mixture, and place on the baking sheet.
- Brush the tops with olive oil and add corn to the opposite side of the pan, seasoning with chili powder, paprika, salt, and pepper.
- Bake for 15-20 minutes until golden and crisp. If using regular zucchini, add cheese in the last 5-10 minutes.
- Mix salsa verde and mango in a small bowl.
- Serve the zucchini in warmed tortillas topped with corn, avocado, salsa, and crema.
Nutrition Facts (estimated)
Servings
4
Calories
1030
Total fat
50g
Total carbohydrates
100g
Total protein
30g
Sodium
500mg
Cholesterol
200mg
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