One of my favorite restaurants is the Bodega Taco Bar restaurant near our house…I love their guacamole, tacos, corn, you name it. Everything there is delicious. My daughter and husband love the restaurant as well, which makes me love it even more. Needless to say I am on a bit of a taco-craze right now and have a desire to up my “taco game.” So when I saw this book in Williams-Sonoma about a month or so ago…I “had” to get it. There are so many delicious taco recipes that I want to try from the book but the Zucchini and Corn Tacos were the ones that caught my eye the other day.
Since my plan for the past month or so was to make a shrimp taco for Cinco De Mayo…I decided to do a little bit of tweaking to the recipe and make them with shrimp and onion as well. And boy, were they were DELICIOUS!!
They are perfect for Cinco de Mayo or really any day you are in the mood for tacos, shrimp or grilling outside. I will definitely be instituting a shrimp taco night again soon!!
These tacos would also pair nicely with some cut up watermelon or a watermelon & feta salad… I bet you could even switch out the feta for some cotija cheese that I have featured in these tacos…however, I have yet to try it. And while you are at it maybe some sangria?!
Do you need some Cinco de Mayo Menu Inspiration?! Here are some ideas from the blog…
Drink Ideas: Plum Sangria, Watermelon Mojito, or a Sparkling Watermelon Lemonade Spritzer
Appetizer: My favorite guacamole & chips
Salad: My Watermelon & Feta Salad
Main Course: Shrimp & Zucchini Tacos!!
Happy Cinco de Mayo!! I hope your day is filled with lots of guacamole, sangria and tacos!! xo Lauren
- 7 tablespoons olive oil
- 2 - 4 teaspoons of chili powder (2 if you prefer less spicy, 4 if you like spicier tacos)
- 2 teaspoons of kosher salt
- 1 lb of shrimp peeled, deveined with tails removed
- 4 ears of corn, husks and silks removed
- 3 zucchini, cut lengthwise into fourths
- 1 cup of chopped white onion
- 8-10 flour tortillas, warmed
- 3/4 cup of crumbled cotija cheese
- 1/4 cup of fresh cilantro leaves (optional)
- 1. Preheat gas grill to medium-high.
- 2. Cut up onions and slice zucchini length-wise. Set aside.
- 3. In a small bowl, stir together the olive oil, chili powder and salt. Brush the shrimp, corn, zucchini and chopped onions all over with olive oil.
- 4. Then arrange the zucchini on the grill grate directly over the heat, turning once, until it is nicely grill-marked, about 3 minutes per side. Transfer to a cutting board and chop into 1/2 inch pieces. Set aside.
- 5. Next, arrange the corn on the grate directly over the heat and grill, rotating every couple of minutes, until blackened in spots all over. About 8 minutes total. Transfer the corn to the cutting board and let cool. Once cool, cut the kernels from the cobs. Set aside.
- 6. Grill the onions in a veggie basket (or aluminum foil if don't have one) until they turn clear. Then add the shrimp as well to the veggie basket, letting them cook for a few minutes until they turn pink.
- 7. Add the corn and zucchini to the veggie basket and mix altogether.
- 8. If desired, heat the flour tortillas on the grill for about a minute, until warmed. If you like your tortillas crunchy, then 1 to 2 minutes.