Cheesy zucchini roasted corn tacos with mango salsa verde?!?!?
Yep, and honey chipotle lime crema too…because you know I love a loaded taco!!
OKok, you guys, let me explain these tacos. They are definitely not your normal, everyday taco. Nope, they are so much more, and insanely delicious. It all started with the bundle of fresh zucchini and zucchini blossoms I ordered all the way from California. As you guys know I’m kind of obsessed with ordering edible flowers. The last time I placed an order I also bought some baby zucchini with the blossoms still attached. I didn’t have a plan for them, but when my Lyndsie, aka my go-t0 recipe adviser, aka my brother’s girlfriend, saw a snap of them on Insta stories, she immediately replied telling me to make tacos with them. Yes, tacos! I was pretty confused too, but when I asked her about it, it all began to sound pretty dang good.
Lyn’s has spent a ton of time in Mexico and I guess zucchini blossom tacos, empanadas, and quesadillas are all pretty common. Who knew right?
Sidenote: Speaking of Mexico, my brother Kai, who spent Memorial Day weekend in Mexico, is now saying that he’s moving to Mexico…for the summer. He currently rents in LA, where he has been going to school, but his lease is up at the end of June. He and his roommate Blake have decided to move their butts to Mexico for the summer. He says the rent is cheap and he wants to learn fluent Spanish. I wish I was joking, but I think he is totally serious about this. One word: YIKES.
Ok, on to the tacos…at first, I was nervous to share this recipe because it’s really different, creative, and just kind of out there, but these tacos are a recipe that needs to be shared. They are so good.
Crunchy, cheesy, and layered with flavor. Did I mention the zucchini is baked with cheese. <–it’s truly the most amazing thing ever.
Here’s a break down of how these tacos go. First things first, the zucchini. I used zucchini blossoms, so I just stuffed the cheese inside the blossoms. This is my recommended way to make these tacos, but if you can’t get your hands on zucchini blossoms, you can just as easily use regular old zucchini. Promise it works great too!
Once the blossoms are stuffed with cheese, it’s time to coat them in bread crumbs and then bake. If you are using regular zucchini, you will want to bake the zucchini for a few minutes first, to get the crumbs crisp. Then add the cheese about halfway through cooking to melt.
To keep this recipe fast and easy, I roasted the corn up right on the same pan. It worked our surprisingly awesome. <– love when things like this happen.
Once you pull these cheesy, crispy zucchini out of the oven, you will quickly understand why I love these tacos so much. The zucchini blossoms are crisp on the outside, while the inside is literally ooey with gooey Mexican cheese. Ahhh. So good.
Then just stuff everything into a tortilla, top with salsa, chipotle crema, and maybe some avocado, and EAT.
And guys…these are life changing. Probably a bit dramatic there, but so true. Best veggie, cheese filled taco you’ll ever have.
I mean, there’s melted, almost like fried, cheese in these. Nothing can beat that!
PS. bonus points that these tacos are PERFECT for all you people out there growing your own zucchini this summer. Now you know just what to do with them. You are so very welcome.
Cheesy Zucchini Roasted Corn Tacos With Mango Salsa Verde
- 12 zucchini blossoms OR 2-3 zucchini sliced into quarters longways
- 1 1/2 cups shredded pepper jack or cheddar cheese
- 2 eggs
- 1 1/2 cups panko bread crumbs
- 3 tablespoons whole wheat or all-purpose flour
- 2 teaspoons chili powder
- 2 teaspoons paprika
- kosher salt and pepper
- 2 cups fresh corn (about 3 ears)
- 2 tablespoons olive oil, plus more for brushing
- 6 corn or flour tortillas, warmed
- fresh cilantro and avocado, for serving
- 1 cup salsa verde, homemade or store-bought
- 3/4 cup fresh chopped mango
Chipotle Honey Lime Crema
- 1 cup plain greek yogurt
- 1-2 chipotle peppers in adobo
- juice from 1 lime
- 1-2 tablespoons honey
- kosher salt
1. Preheat the oven to 425 degrees F. Lightly grease a baking sheet with olive oil.
2. Grab the zucchini blossoms and carefully open the flowers and stuff the insides with about a tablespoon of cheese. Repeat with the remaining flowers. If you are using sliced zucchini, skip this step.
3. Whisk the eggs in a shallow bowl.
4. Add the panko, flour, 1 teaspoon chili powder, 1 teaspoon paprika, and a pinch each of salt and pepper, to a separate shallow bowl and toss to combine.
5. Working with one zucchini or blossom at a time, dip through the eggs and then dredge through the panko mix, pressing gently to adhere. Place on the prepared baking sheet. Repeat with the remaining zucchini, arranging them to one side of the pan. Brush or drizzle the tops of the zucchini with olive oil.
6. On the same pan, but opposite side, add the corn. and toss with the remaining 1 teaspoon chili powder and remaining 1 teaspoon paprika. Season with salt and pepper and then toss to combine. Transfer the baking sheet to the oven and bake for 15-20 minutes or until the blossoms are golden and crisp. If using regular zucchini, sprinkle the cheese on during the last 5-10 minutes of cooking to allow it to melt over the zucchini.
7. Meanwhile, make the salsa. In a small bowl, stir together the salsa verde and mango.
8. To serve, divide the zucchini among warmed tortillas and top with corn, avocado, salsa, and cream. EAT.
Chipotle Honey Lime Crema
1. Combine all ingredients in a blender and blend until smooth. Taste and adjust seasonings as needed.
Now, where are the margaritas?