Grilled Zucchini Tacos
Grilled Zucchini Tacos
I'm big into the recommended guidelines for sleep, so for 10 months of the year, my bedtime is promptly 9:30 PM. This is probably because I'm up at the crack of dawn to spend a full day hanging out with 15 year olds... a task that definitely requires a full 8 hours if you want to retain your sanity.
My sisters (mostly Amanda) love to hate on my need for beauty rest, so when summer rolls around they sincerely look forward to "vacation Katie". My first night as VK this year was spent in Boston, at a bomb Mexican restaurant in Southie. It was here that I indulged in the best taco I ever had, of which the main ingredient that had us all lit up, was shockingly grilled zucchini. After eating this we were convinced that while we love a nice carnita taco, you don't always need meat to make a taco great.
This "late night" experience was the inspiration for this recipe. Because when a restaurant finds a way to incorporate a goat cheese fritter into a taco, it is certainly worth staying up for.
| Kate
Grilled Zucchini Tacos
Yield - Serves 4
Grilled Zucchini
3 medium zucchini squash, quartered length wise
2 tsp. smoked paprika
3 tbsp. olive oil
zest & juice of 1 lemon
Kosher salt & fresh black pepper
Add ingredients in large Ziploc bag and combine. Marinate for 20 minutes, up to 4 hours. Grill over medium heat 3-5 minutes each side.
Mexican Corn
3 cups of corn on the cob shucked, grilled
2 tbsp. mayonnaise
1 jalapeño, diced
3 garlic cloves, minced
1/4 cup Feta
1 tbsp. lime juice
2 tsp. paprika
pinch of cayenne pepper
1 tbsp olive oil
Kosher salt and pepper to taste
Sautée garlic, jalapeños, and olive oil for 5 minutes. In a large bowl, combine all remaining ingredients. Sprinkle feta on top.
Aioli
1 tsp. chili garlic sauce
1 tbsp. mayonnaise
1/2 lime, squeezed
Mix to combine. Add salt & pepper as needed.
Pickled Red Onions
1/2 cups apple cider vinegar
1 tbsp. sugar
1 1/2 tsp. kosher salt
1 red onion, thinly sliced
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
Warm or grill tortillas (we love corn, but flour works too), serve with all toppings.
