Diabetes Forecast

Corn and Zucchini Tacos

Per Serving

Corn and Zucchini Tacos

Makes: 6 servings
Serving Size: 1 taco
Calories 155
Fat 4 g
Saturated Fat 0.6 g
Trans Fat 0 g
Carbohydrate 27 g
Fiber 4 g
Sugars 5 g
Cholesterol 0 mg
Sodium 20 mg
Potassium 365 mg
Protein 5 g
Phosphorus 160 mg
Choices: Starch 1.5, Nonstarchy Vegetable 1, Fat 0.5
  • Makes: 6 servings
  • Serving Size: 1 taco
  • Preparation Time: 20 minutes
  • Cooking Time: 16 minutes


1 Tbsp. olive oil, divided
3 med. ears fresh corn, shucked (see below) and kernels cut off cobs; discard cobs
1/2 tsp. ground cumin
1/4 tsp. hot chili powder
1/2 cup finely minced sweet onion
1 med. zucchini, unpeeled and diced into 1/2-inch pieces
2 small tomatoes, seeded and diced into 1/2-inch pieces
1 Tbsp. finely minced fresh oregano
6 small (6-inch) corn tortillas, warmed
1/4 cup fat-free plain Greek yogurt
1/2 cup Salsa Cruda (see link below) or prepared salsa


  1. In a large skillet, heat 2 tsp of the oil over medium heat. Add the corn and sauté for 3 minutes. Add the cumin and chili powder and sauté for 2 minutes. Remove the corn mixture from the skillet.
  2. Add the remaining olive oil to the skillet and add the onion. Sauté the onion for 5 minutes, until soft. Add the zucchini and sauté for 3 minutes. Add the tomatoes and sauté for 2 minutes. Add the oregano and sauté for 1 minute; stir in the reserved corn mixture.
  3. Divide the corn mixture among the warmed tortillas and top each taco with 2 tsp yogurt and 2 tsp Salsa Cruda.

Shucking Corn

Use your microwave to prep fresh corn.

  1. From each ear, cut off about 1 inch of the stalk end.
  2. Add up to 3 ears of corn at a time to a microwave-safe container and microwave on high for 6 minutes. Remove the corn from the microwave and let cool enough to handle.
  3. Holding onto the husk, gently squeeze and shake and the corn will come out in one fell swoop. If any silks remain, rub the cob up and down with paper toweling to remove the strands.

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