Ingredients
Zucchini:
4 medium zucchini
Salt, to taste
ground cumin
Tacos:
16 corn tortillas, warmed
1 avocado, cut into cubes
Corn & Tomato Salsa (see recipe below)
Crema (see recipe below)
4 radishes, sliced thin
Cilantro leaves, for garnish
Corn & Tomato Salsa:
1 cup fresh corn kernels, about 2 ears
2 tomatoes, seeded and chopped
1/2 cup chopped red onion
1 small chile pepper, minced
1 lime, juiced
1/4 cup chopped cilantro
1/2 teaspoon dried Mexican oregano, crushed (optional)
Salt and pepper, to taste
Crema
1 c. crema fresca, or creme fraiche
1 lime, juiced
1 tsp. Mexican hot sauce, or to taste
Salt, to taste
Preparation
Tacos:
Trim the ends off of each zucchini. Cut in half crosswise, then cut each half into quarters, and sprinkle with salt and cumin.
Cook zucchini lightly on grill.
Fill each taco with 2 pieces of zucchini. Top with avocado, salsa and crema. Garnish with radishes and cilantro leaves.
Corn & Tomato Salsa:
If the corn tastes good straight off the cob, use it raw. If not, blanch the corn on the cob for 1-2 minutes and then cut off kernels. Use the juiciest tomatoes possible.
Mix together corn, tomatoes, red onion, chile, lime, cilantro and oregano, if using. Season to taste. This will last about 4 days covered in the refrigerator.
Crema:
In a blender, combine the crema, lime juice, hot sauce and salt and whirl until smooth. If it is very thick, thin it out with a Tbsp or two of water.
(For a quick Crema, stir hot sauce into plain Greek-style yogurt)
