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5 from 2 votes

Zucchini and Corn Tacos with Fresh Guacamole

These vegan tacos are simple and healthy, have a bit of a kick, and take only ten minutes to make!
Prep Time5 mins
Cook Time5 mins
Servings: 2 -3
Author: Elizabeth Lindemann


  • 4-6 to rtillas corn or flour
  • 1 zucchini diced
  • 2 ears corn kernels removed (or 2 cups frozen corn)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin divided into 1/2 teaspoon portions
  • cayenne pepper to taste
  • salt and pepper to taste
  • 1 large avocado or two small
  • juice of one lime
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • extra cilantro lime wedges, and cotija cheese, for serving (optional)


  • Mix the corn and zucchini together in a bowl with the olive oil, 1/2 teaspoon cumin, pinch of cayenne pepper, and salt and pepper to taste. Saute on medium-high for about 5 minutes, stirring occasionally (but not too frequently).
  • Meanwhile, make the guacamole in a small bowl by mashing the avocado and combining with the lime juice, 1/2 teaspoon cumin, pinch of cayenne pepper, salt, pepper, onions, and cilantro.
  • Warm the tortillas briefly in the microwave.
  • When vegetables are browned, serve on top of the tortillas with a dollop of the guacamole and optional cilantro, lime wedges, and cotija cheese.