Blackened Zucchini and Corn Tacos

Recipe Summary

Servings:

4

Nutrition Info

Ingredients

• 2 pounds small zucchini
• 2 tablespoons veg oil
• 2 tablespoons Cajun seasoning (such as McCormick Gourmet)
• 2 medium ears fresh sweet corn
• Warm corn tortillas
• Chopped cilantro, crumbled queso fresco and salsa
• Lime wedges

Directions

• Step 1
  Quarter and seed zucchini; toss with 1 tbsp veg oil and 1 to 2 tbsp Cajun seasoning (such as McCormick Gourmet). Coat corn with 1 tbsp veg oil and 1 tbsp Cajun seasoning. Grill zucchini until well marked and starting to soften, 6 to 7 min per side. Cut in half crosswise. Grill corn, turning occasionally, about 10 min, until charred in spots. Cut kernels from cob.
• Step 2
  Season all veggies with salt to taste. Divide evenly among warm corn tortillas and top with cilantro, queso fresco and salsa. Serve with lime wedges. Summer Squash Secret: If you get young zucchini or yellow squash, the seed bed will be smaller, and you won't need to scrape out the seeds before grilling. Tacos Con Carne: If you want to add steak, shrimp or chicken to our veggie tacos, brush with oil and use the same Cajun seasoning blend to taste.

Make Your Own Cajun Seasoning

• Step 1
  All the components of this spice blend are probably in your pantry. According to your taste--and tolerance for spicy food!--stir together: paprika, onion powder, garlic powder, dried thyme, dried oregano and cayenne pepper.
• Step 2
  Leave out the salt to make it more versatile, and then just salt your meat or veg to taste.