Grilled Zucchini, Corn, and Chickpea Tacos

 Craving a vibrant, plant-based fiesta? These Grilled Zucchini, Corn, and Chickpea Tacos are bursting with flavor and ready in minutes! Inspired by summer’s bounty, these tacos are perfect for a quick weeknight dinner or a fun weekend gathering. Let’s dive into the magic of this delicious dish!

Why You’ll Love These Grilled Zucchini, Corn, and Chickpea Tacos

• 30-Minute Meal: Quick and easy to prepare.
• Smoky Flavors: Grilling adds a delicious char.
• Budget-Friendly: Uses simple, affordable ingredients.
• Nutrient-Packed: Loaded with veggies and plant-based protein.
• Versatile: Easily customizable with your favorite toppings.
• Crowd-Pleasing: Perfect for potlucks and parties.
• Irresistible Aroma: The scent of grilling vegetables is divine.
• Effortless Recipe: Simple enough for even beginner cooks.

These tacos are not only delicious but also offer a healthier alternative to traditional meat-filled tacos. The combination of textures and flavors will have you coming back for more!

Ingredients Needed for Grilled Zucchini Tacos

For the Filling:

• 2 medium zucchinis, sliced lengthwise (about 500g). Choose firm zucchinis for the best grilling results.
• 1 cup corn kernels (fresh or frozen) (approximately 150g). Fresh corn off the cob is ideal, but frozen works great in a pinch.
• 1 can (15 oz) chickpeas, drained and rinsed (about 425g). Rinse thoroughly to remove excess sodium.
• 1 tablespoon olive oil. Extra virgin olive oil adds the best flavor, but any cooking oil will work.
• 1 teaspoon cumin. Toast the cumin in a dry pan for a minute to unlock its aromatic oils before adding it.
• 1 teaspoon paprika. Smoked paprika adds a wonderful depth of flavor.
• Salt and pepper to taste. Freshly ground pepper is always best.

For the Tacos:

• 8 small corn tortillas. Warm them up for better pliability and taste.
• 1/2 cup diced red onion (about 75g). Soak the diced onion in cold water for 10 minutes to mellow its bite.
• 1/2 cup chopped fresh cilantro (about 30g). Fresh cilantro is essential for that vibrant, herby flavor.
• 1 avocado, sliced. Choose a ripe but firm avocado for easy slicing.
• 1 lime, cut into wedges. Adds a zesty brightness to the tacos.
• 1/2 cup crumbled feta cheese (optional) (about 60g). Adds a salty, tangy kick, but can be omitted for a vegan option.

Pro Tip: Buy local, seasonal produce whenever possible for the best flavor and to support your community!

For spices, toasting them lightly in a dry pan before adding them to the vegetables can really enhance their flavor!

YOU MIGHT LOVE: Chickpea and Black Bean Tacos with Avocado Lime Slaw – A zesty twist for spice lovers.

Essential Equipment List for Grilled Veggie Tacos

• Grill or grill pan: For achieving those delicious charred flavors.

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• Grill basket (optional): Useful for grilling corn and chickpeas to prevent them from falling through the grates.
• Large bowl: To toss the vegetables with oil and spices.
• Knife and cutting board: For prepping the zucchini, onion, and cilantro.

A good quality grill pan will ensure even cooking and those beautiful grill marks.

Recipe Details for Zucchini, Corn & Chickpea Tacos

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Easy

This recipe is easily scalable. Double or triple the ingredients to feed a larger crowd!

Step-by-Step Instructions for Making Grilled Tacos

Step 1: Prepare the Grill

Preheat your grill or grill pan to medium-high heat. Make sure the grates are clean to prevent sticking. A little bit of oil on the grates can also help.

Step 2: Season the Vegetables

In a large bowl, toss the zucchini slices, corn kernels, and drained chickpeas with olive oil, cumin, paprika, salt, and pepper. Ensure the vegetables are evenly coated with the spices for maximum flavor.

Step 3: Grill the Zucchini

Grill the zucchini slices for 3-4 minutes per side until they are tender and slightly charred. Remove them from the grill and chop them into bite-sized pieces. This makes them easier to eat in the tacos.

Step 4: Grill the Corn and Chickpeas

If using a grill basket, grill the corn and chickpeas for 5-7 minutes, stirring occasionally, until they are slightly charred. If you don’t have a grill basket, you can grill them directly on the grates, but be careful they don’t fall through. You can also use a skillet on the stovetop.

Step 5: Warm the Tortillas

Warm the corn tortillas on the grill for about 30 seconds per side, or until they are pliable and slightly toasted. You can also warm them in a dry skillet or microwave them briefly.

Step 6: Assemble the Tacos

Assemble the tacos by dividing the grilled zucchini, corn, and chickpeas evenly among the warmed tortillas. Top with diced red onion, chopped fresh cilantro, avocado slices, and crumbled feta cheese (if using). Serve immediately with lime wedges on the side.

Pro Tip: For extra flavor, add a drizzle of your favorite hot sauce or a dollop of sour cream!

CHECK OUT: Chickpea Arugula Salad with Lemon Dijon Dressing – a delightful and refreshing side option!

Tips for Success with Your Grilled Zucchini Tacos

• Don’t overcrowd the grill pan. Grill the vegetables in batches to ensure they get a good char.
• Use a high-quality olive oil for the best flavor.
• Toast the spices before adding them to the vegetables to enhance their aroma.
• If using frozen corn, make sure to thaw it completely before grilling.
• Warm the tortillas just before serving to prevent them from becoming stale.

Remember, cooking is all about experimenting and having fun. Don’t be afraid to adjust the seasonings and toppings to your liking!

Variations & Substitutions for Vegetarian Tacos

• Add a smoky chipotle crema for extra flavor.
• Substitute black beans for chickpeas for a different texture.
• Use bell peppers or other vegetables along with the zucchini and corn.

• For a vegan option, omit the feta cheese or use a plant-based alternative.
• Add a sprinkle of chili flakes for a spicy kick.

Serving Suggestions & Pairings with Grilled Zucchini, Corn, and Chickpea Tacos

These tacos are delicious on their own, but they also pair well with:

• A side of Mexican rice and beans.
• A refreshing watermelon salad.
• Chips and salsa or guacamole.
• A cool glass of non-alcoholic fruit punch.

These tacos are perfect for a summer barbecue or a casual weeknight meal. Serve them with your favorite toppings and enjoy!

Health Benefits of Grilled Tacos

These Grilled Zucchini, Corn, and Chickpea Tacos are packed with nutrients. Zucchini provides vitamins and antioxidants, while corn is a good source of fiber. Chickpeas are an excellent source of plant-based protein and fiber, making this a healthy and satisfying meal. The avocado adds healthy fats, and the cilantro is rich in vitamins and minerals.

Storage & Reheating Instructions

• Storage: Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the vegetables in a skillet over medium heat or in the microwave until warmed through.
• Freezing: Freezing is not recommended as the vegetables may become mushy.

It’s best to store the toppings separately to maintain their freshness.

Frequently Asked Questions

Can I use other vegetables in these tacos?

Absolutely! Bell peppers, onions, and mushrooms are all great additions.

Can I make these tacos ahead of time?

Yes, you can grill the vegetables ahead of time and store them in the refrigerator. Warm them up just before serving.

How do I prevent the tortillas from breaking?

Warming the tortillas makes them more pliable and less likely to break. You can also double up the tortillas for extra support.

Can I use canned corn instead of fresh or frozen?

Yes, canned corn will work, but the flavor won’t be as fresh. Drain and rinse the corn before using.

Are these tacos gluten-free?

Yes, if you use corn tortillas. Be sure to check the label to ensure they are 100% corn.

Nutritional Information

• Serving Size: 2 tacos
• Calories: 320
• Protein: 12g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 8g

These values are estimates and may vary based on specific ingredients and portion sizes.

More Delicious Dishes to Explore

Craving more delicious plant-based recipes? Try these gems!

• Chickpea and Black Bean Tacos with Avocado Lime Slaw – A flavorful twist with a zesty slaw.
• Chickpea Spinach Feta Salad with Lemon Vinaigrette – A refreshing and vibrant salad.
• Mediterranean Chickpea Feta Salad – A taste of the Mediterranean in every bite.

Conclusion

These Grilled Zucchini, Corn, and Chickpea Tacos are fast, flavorful, and a guaranteed crowd-pleaser. Whip them up tonight and tag us with your masterpiece! They are easy to make and very delicious.

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