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Chipotle Grilled Zucchini Tacos

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6

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.