Blackened Zucchini Tacos

There’s something utterly satisfying about the combination of flavors and textures in Blackened Zucchini Tacos. I remember the first time I made these tacos; it was a hot summer evening, and I craved something light yet filling. The sun was setting, casting a warm glow over my kitchen as I sliced the fresh zucchini, their vibrant green skin glistening. The spices danced in the air, and the aroma of the sizzling vegetables wafted through the room, making my stomach rumble with anticipation. These tacos quickly became a go-to recipe, perfect for summer gatherings or a quiet dinner at home. With every bite, I’m reminded of how simple ingredients can create a burst of flavor that keeps you coming back for more.

What’s In This Blackened Zucchini Tacos

The ingredients in Blackened Zucchini Tacos work harmoniously to create a delicious and satisfying dish. Key players like zucchini, black beans, and corn bring together a perfect blend of flavors and textures. The spices add a kick that transforms these simple ingredients into a remarkable meal.

• 2 tablespoons extra virgin olive oil (divided) – This oil serves as a base for cooking, adding rich flavor to the zucchini and helping it crisp up beautifully.
• 2 teaspoons chili powder – A key spice that brings warmth and depth to the dish.
• 1 teaspoon ground cumin – Adds an earthy flavor that perfectly complements the other spices.
• ½ teaspoon kosher salt – Essential for enhancing the flavors of the ingredients.
• ¼ teaspoon ground cayenne pepper – Gives a little heat, adding to the overall flavor profile.
• 2 medium zucchini (cut into 1/2-inch round disks) – The star ingredient; it absorbs the spices and becomes beautifully caramelized.
• 1 medium red onion (diced) – Adds sweetness and crunch to the tacos.
• 3/4 cup corn (cut from the cob, about 1 ear—or substitute frozen, thawed corn) – Provides sweetness and a pop of color.
• 2 teaspoons minced garlic – Infuses the dish with a fragrant aroma and flavor.
• 1 can low sodium black beans (rinsed and drained) – A great source of protein and makes the tacos hearty.
• 8 flour tortillas (Fajita/Taco Size) – The perfect vessel for all the delicious fillings. To make gluten free, swap for corn tortillas.
• Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges – Add these for extra freshness and flavor!

Instructions for Blackened Zucchini Tacos

Making Blackened Zucchini Tacos is a straightforward process that’s as enjoyable as it is delicious. Follow these steps to create a meal that’s sure to impress. Let’s dive into the cooking process!

1. Start by heating 1 1/2 tablespoons of the olive oil in a large skillet over medium-high heat. You want the oil to be hot and shiny before adding the vegetables. The sound of the oil sizzling is a good sign that you’re ready to go!

2. While the oil heats, take a small bowl and combine 2 teaspoons of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of kosher salt, and ¼ teaspoon of ground cayenne pepper. This spice mixture will give your zucchini a fantastic flavor.

3. Once the oil is hot, carefully add the zucchini rounds in a single layer. Sprinkle half of the spice mixture over the top of the zucchini. Let them cook for about 4 minutes until the first side is golden brown. The zucchini should sizzle as it cooks.

4. After 4 minutes, flip the zucchini over and sprinkle with the remaining spice mixture. Cook for another 3 to 4 minutes, or until the second side is golden brown as well. This will give the zucchini a delicious charred flavor.

5. Once the zucchini is cooked, transfer it to a plate and cover it to keep warm. Lower the heat of the skillet to medium-low.

6. In the same skillet, add the diced red onion and corn. Sauté these for about 5 minutes, allowing them to soften and develop their flavors. The onions will become translucent and fragrant.

7. Next, add in garlic and black beans to the skillet. Cook for 2 to 3 minutes until the garlic is fragrant and the beans are heated through. Stir everything together to combine the flavors.

8. If you want to toast the tortillas, you can do so over a gas burner for a few seconds on each side, or you can wrap them in a damp paper towel and warm them in the microwave for about 30 seconds.

9. To assemble your tacos, take a warmed tortilla and fill it with the bean mixture and reserved zucchini slices. Top with your favorite toppings like sliced radishes, cilantro, sour cream, feta, or lime wedges. Enjoy immediately for the best flavor!

Making Adjustments

Whether you want to enhance flavors or adapt the recipe to fit your needs, here are some helpful tips for Blackened Zucchini Tacos. These suggestions can help you get creative and make the dish your own.

• Storage: To store leftovers, place the taco filling in an airtight container and refrigerate for up to four days. Just reheat in a sauté pan with a little olive oil.
• Freezing: While the filling can be frozen, it’s best to freeze it without the tortillas. Simply thaw and reheat when you’re ready to eat.
• Variations: Consider adding other veggies like bell peppers or mushrooms for an extra flavor boost. Feel free to experiment!
• Serving suggestions: Pair your tacos with a refreshing salad, guacamole, or a fresh mango salsa to add contrast.
• Tortilla type: While flour tortillas are traditional, corn tortillas are a great gluten-free option that adds a different flavor.

What to Pair With Blackened Zucchini Tacos

When it comes to enjoying Blackened Zucchini Tacos, the right accompaniments can make all the difference. Here are some wonderful ideas for pairing:

• Fresh Salad: A light, crisp salad with a citrus vinaigrette complements the tacos beautifully.
• Guacamole: Creamy guacamole with fresh lime and cilantro is a fantastic dip and enhances the overall flavor.
• Salsa: A zesty salsa, whether tomato-based or fruit-based, adds freshness and a punch of flavor.
• Rice: Serve with cilantro-lime rice for a filling side dish that pairs well with the tacos.
• Seasonal Fruits: Enjoy some fresh seasonal fruits like watermelon or mango for a refreshing contrast.
• Drinks: Pair with a light beverage like iced tea or sparkling water with lime for a refreshing touch.

FAQ

Conclusion

Blackened Zucchini Tacos are truly a delicious and adaptable meal that celebrates fresh ingredients and bold flavors. With their smoky zucchini, hearty black beans, and colorful toppings, they offer a delightful bite every time. I encourage you to give this recipe a try; you won’t regret it! These tacos are sure to become a staple in your kitchen!

Blackened Zucchini Tacos

Craving something light yet flavorful? Try these Blackened Zucchini Tacos, a delicious and easy weeknight dinner option. With smoky zucchini, hearty black beans, and vibrant toppings, each bite is a burst of flavor. Perfect for summer gatherings or a cozy night in, make this dish tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon ground cayenne pepper
• 2 medium zucchini cut into 1/2-inch round disks
• 1 medium red onion diced
• ¾ cup corn cut from the cob (about 1 ear—or substitute frozen, thawed corn)
• 2 teaspoons minced garlic
• 1 can low sodium black beans rinsed and drained
• 8 pieces flour tortillas Fajita/Taco Size (to make gluten free, swap corn tortillas)
• Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges

Equipment

• Skillet
• Chef's Knife
• Cutting Board
• Mixing Bowl

Method

 

1. In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
2. Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
3. If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

Notes

The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.

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