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One of the standout features of these Sun-Kissed Summer Corn Zucchini Tacos is the use of corn tortillas. Unlike traditional flour tortillas, corn tortillas are naturally gluten-free, making them an excellent choice for those with gluten sensitivities or celiac disease. Not only do they cater to gluten-free diets, but corn tortillas also offer a unique flavor profile that complements the freshness of the summer vegetables beautifully. Their slightly nutty taste adds depth to the tacos while providing a delightful contrast to the soft, vibrant fillings.

Summer Corn Zucchini Tacos

Embrace summer with these vibrant Sun-Kissed Summer Corn Zucchini Tacos! This delightful vegetarian dish marries the sweetness of fresh corn with tender zucchini, all wrapped in warm tortillas. Bursting with seasonal flavors and nutrition, these tacos are not just a treat for the taste buds but also a celebration of fresh ingredients. Perfect for outdoor gatherings, they are customizable and easy to prepare, making them a must-try for your summer menu!
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Ingredients
  

2 medium zucchinis, diced

1 cup fresh corn kernels (about 2 ears of corn)

1 red bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon olive oil

8 small corn tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Sauté the Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped red onion and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds, stirring frequently.

    Add Zucchini and Bell Pepper: Stir in the diced zucchini and bell pepper. Sauté for about 5 minutes until the vegetables are tender.

      Incorporate Corn and Spices: Add the fresh corn kernels, cumin, and smoked paprika to the skillet. Season with salt and pepper to taste. Cook for another 5-7 minutes until the corn is tender and everything is heated through.

        Warm the Tortillas: Meanwhile, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side or until they become pliable.

          Assemble the Tacos: Place a generous spoonful of the vegetable mixture onto each warmed tortilla. Top with avocado slices and fresh cilantro.

            Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4