It’s technically the last weekend of Summer, but it sure doesn’t feel like it. Yesterday, my friends and I spent all day at the beach in South Boston. The skies were crystal clear and it was a perfect 80 degrees to spend lounging all day on the sand. Of course, the water was too cold, and always is too cold for me, even on the hottest days. Nonetheless, it was an amazing end of the summer.
Even though I am so excited for the fall (my favorite season of the year), I will definitely miss the summer produce. The one summer veggie I still have an abundance of is zucchini! To use up my zucchini, I made these super flavorful Chipotle Grilled Zucchini Tacos.
These tacos were actually inspired by a local Mexican eatery in Boston called Loco Taqueria and Oyster Bar. At Loco, they used to have this amazing grilled zucchini taco that I would order all the time a few years ago. Unfortunately, they have since taken it off the menu.
How else is a girl supposed to get her grilled zucchini tacos other than making them herself? So here is my rendition of a healthy, delicious Chipotle Grilled Zucchini Taco.
To all my grill-less readers out there, I know what you must be thinking; how is one supposed to make these tacos without a grill? I too, do not have a grill due to my apartment city-living, but instead I use a grill pan. You can buy a good grill pan at Target, Amazon, or any cooking store. It’s so so worth it.
These tacos are a wonderful combination of grilled zucchini, chipotle crema, cotija cheese, avocado, pickled red onions, and sprinkled with cilantro. The ingredient that really adds that extra punch of flavor are the pickled red onions. You can make these and store them in the refrigerator for 3-4 weeks. I’ve been eating my leftovers on everything. They’re so good.
Hope you enjoy these healthy and delicious Chipotle Grilled Zucchini Tacos and if you make them, tag me on Instagram to show me your creation!
Chipotle Grilled Zucchini Tacos
Ingredients
Chipotle Grilled Zucchini Tacos
- 2 Zucchini medium
- 2 Tablespoon Olive Oil
- 1/2 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 10-12 Corn Tortillas
- 2 Avocados sliced
- 2 Tablespoons Cotija Cheese crumbles
- Chipotle Crema (see recipe below)
- Pickled Red Onions (see recipe below)
- 2 Limes
- 1 Bunch Cilantro
Chipotle Crema
- 3/4 Cup Greek Yogurt plain
- 2 Tablespoons Honey
- 2 Chipotle Peppers in Adobo Sauce
- Pinch of Salt to taste
Pickled Red Onions
- 1 Red Onion medium to large
- 2 cloves Garlic
- 3 Tablespoons White Sugar
- 1 1/2 Tablespoons Salt
- 1 Teaspoons Peppercorns whole, not crushed
- 1 Cup White Vinegar distilled
Instructions
Chipotle Grilled Zucchini Tacos
- Slice your zucchini into quarters, length-wise and then cut the sticks in half, width-wise to create taco-sized zucchini strips.
- Add the zucchini sticks to a bowl and toss with the olive oil, salt, and garlic powder.
- Heat a grill to medium-high and grill zucchini for 3-4 minutes each side or under tender enough to easily pierce with a fork.
- While the zucchini are grilling, prepare your tortillas by warming them, your chipotle crema, and your pickled red onions (see recipes below).
- Once the zucchini is done grilling, place one to two strips in a warmed tortilla and top with avocado slices, chipotle crema, cotija cheese, pickled red onions, and cilantro. Serve with a lime on the side.
Chipotle Crema
- Add all ingredients to a food processor and pulse until the chipotle peppers are blended throughout.
- Add more or less honey depending on your taste preferences.
- Serve on top of the tacos.
Pickled Red Onions
- Chop the red onion into thin, long slices and peel the garlic cloves.
- Place the red onion slices and garlic cloves into a glass jar.
- Put the sugar, salt, peppercorns, and white vinegar into a small saucepan. Stir until the sugar and salt are dissolved.
- Cover the saucepan with a lid and bring the liquid to a boil on medium-high heat.
- Once boiling, pour the liquid over the red onions and garlic in the glass container.
- Allow to sit for at least 30 minutes and cool. Use immediately or store in the refrigerator for up to a month.
Leave a Reply