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Charred Corn, Zucchini & Tomato Tacos

But believe me when I say that these Charred Corn, Zucchini & Tomato Tacos are so full of summery yumminess they’re no sacrifice!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch, Main Course
Cuisine: Mexican
Servings: 4 tacos
Author: The Kitchen Prep


  • 2 medium zucchini chopped
  • 2 cups corn {fresh or frozen & thawed}
  • 1 cup grape tomatoes
  • Salt
  • Juice of half a lime
  • Corn tortillas {or your favorite tortillas}

For Avocado-Yogurt Crema

  • ½ a large ripe avocado, peeled
  • ¼ cup Greek yogurt
  • Dash of hot sauce
  • Juice of half a lime
  • Salt

Optional Toppings

  • Spicy cheese like Cabot Hot Habanero or Pepper Jack
  • Pickled jalapenos
  • Pickled red onion
  • Shredded cabbage or lettuce
  • Cilantro


  • Heat a large cast iron skillet over high heat. Add about a tablespoon of oil. Toss in vegetables, sprinkle with salt and cook, stirring occasionally until they begin to caramelize and char in parts, about 7-10 minutes.
  • When they're just about done, squeeze the juice from half a lime over the vegetables, scraping up any brown bits from the pan. Set aside.
  • Meanwhile, place avocado, yogurt, lime juice, salt and hot sauce in a food processor or blender and process until smooth and creamy. {You may need to stop and scrape down the sides or add a tiny bit of water to help get it going.} Set aside.
  • Toast your corn tortillas either in a pan sprayed with a little oil over high heat until they begin to blister in parts.

To serve:

  • Place a few spoonfuls of the corn mixture on each corn tortilla. Sprinkle with a spicy cheese, if desired. Drizzle with Avocado-Yogurt Crema and embellish with any other toppings you enjoy on your tacos.