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Calabacitas Tacos!

Summer tacos for Taco Tuesday with summer zucchini and corn.

Course Main Course
Servings 2


  • 1/2 small red onion, diced
  • 1 small zucchini, diced
  • 1 jalapeno, diced
  • 1 ear fresh corn, cut off the cob
  • 1 tablespoon fresh lime juice
  • 6 soft corn tortillas (or 12 if you like to double your tortillas)
  • 1/2 avocado, diced
  • Almond ricotta cheese, for garnish (a few tablespoons)
  • 1 radish, thinly sliced
  • 1 scallion, thinly sliced
  • Lime wedges, for serving


  1. Add the diced onions to a skillet with a little oil. Saute until translucent, a few minutes. Add the zucchinis, jalapeƱos and fresh corn and cook for a few more minutes until the zucchinis are bright green and just softening.

  2. Char the tortillas on the stovetop or heat in the oven.

  3. Evenly divide the zucchini mixture among the tortillas. Top with avocados, almond cheese, radishes and scallions. Enjoy!