Cheesy Zucchini Roasted Corn Tacos With Mango Salsa Verde
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 5.0 (17)

Cheesy Zucchini Roasted Corn Tacos With Mango Salsa Verde

NUTRITION · PER SERVING30M COOK
CAL 33%·PRO 50%
CARBS 84G51% OF CAL
9G FIBER0G ADDED0G INTRINSIC52G OTHER23G TOTAL SUGAR
FAT 28G39% OF CAL
11G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetarian tacos featuring crispy cheesy zucchini and roasted corn with a bright mango salsa verde. Quick, colorful, and satisfying for weeknight dinners or casual gatherings.

mainmexicantacotofuvegetarian
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 1 cup plain greek yogurt
  • 1-2 chipotle peppers in adobo
  • juice from 1 lime
  • 1-2 tablespoons honey
  • kosher salt
PREP
15M
SODIUM
1769MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.