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Grilled Zucchini and Corn Tacos

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The best zucchini tacos ever, made of grilled corn and zucchini, tempeh taco meat and black beans merged together with creamy avocado dressing. Crisp toasted tortillas,  juicy vegan tempeh taco meat, roasted-to-perfection corn all combine together and create the best zucchini tacos ever! What makes this recipe really shine is the topping of zesty avocado dressing and spicy jalapenos. If you’re looking for a mouth-watering vegetarian taco alternative, these zucchini tacos will not disappoint.

Vegetarian tacos on a plate next to avocado sauce. Why This Recipe Works

The words “zucchini” and “tacos” may not be the first things that pair up in your mind, but after trying it out, you’ll see what I mean.

I developed this recipe in summer, at the height of the zucchini and corn season. Summer also means time for grilling and I absolutely love the flavor of roasted corn, and grilled zucchini (see my vegan zucchini corn fritters recipe that is just the best!).

By adding some hearty black beans, I created this delicious Corn and Black Bean Salad with Zucchini. Which pairs perfectly on top of fresh toasted tortilla. Who is getting hungry?

Have you ever tried grilling corn on the cob on the bbq? The sweet flavor really comes out.

If you’re not sure how to do it, follow these grilled corn on the cob instructions. I promise, it’s super easy to do and it tastes worlds better than boiling. 

This grilled corn and zucchini tacos recipe is so easy to customize to make vegan or gluten free. Just drop the feta or use vegan feta and you have vegan tacos. Use corn tortillas for a gluten free version.

If you haven’t already, make sure to try my easy vegan tacos and the best tempeh tacos both filled with veggies and plant-based protein!

Hand grabbing one of the four tacos served with sauce on a cute table.

Ingredients

These are the ingredients you’ll need for black bean tacos:

Ingredients for grilled tacos including zucchini, corn, avocado, tempeh taco meat, feta cheese, black beans, tortillas, etc.

How To Make It

If you have the time, I really encourage you to try making your own whole wheat tortillas. They’re not hard to do, and you very likely already have the ingredients in your home. Did I mention they taste SO much better than store bought tortillas?

  • You’ll need four toasted corn or whole wheat tortillas (store bought, or homemade). 
  • Next, you’ll need one batch of tempeh taco meat. This is my favorite tempeh taco meat recipe. It’s a great vegan meat alternative that has a delicious texture and soaks up flavor magnificently. Another benefit is that it’s easy to prepare in a large batch and keep in your fridge/freezer!
  • You’ll need half a portion of this Corn and Black Bean Salad with Zucchini topped with this zesty Avocado Dressing. You can make the whole batch of course and serve it as a side. I can never have enough of it!

Grilled Zucchini and Corn Salad on a Grey Background.

  • Assembling your zucchini tacos is a very simple process. Distribute the tempeh taco meat, corn and black bean salad with zucchini among toasted tortillas. Then drizzle avocado dressing on top.
  • Finally, season it all with the juice of a ½ of a lime, salt, freshly ground pepper, cilantro and jalapeno slices (if you like spice!)

Avocado Sauce in a Bowl with a Spoon.

What To Serve Zucchini Tacos With

Corn tacos are filling and can be served with so many different things. If you need a few ideas consider serving them with:

Top Tips

  • Store all ingredients separately in an airtight container and they should keep for three to four days in the fridge.
  • Using a layer of water, oil, lime or lemon juice in the avocado dressing should keep the avocado from oxidizing (turning brown).
  •  Avocado dressing should be kept separately from the salad.
  • Take advantage of an already hot bbq and throw on zucchini and corn. They will last for three to four days covered in the fridge.
  • Corn tacos are great for when you have guests, make large batches and allow everyone to create their own tacos. 
  • Serve them with Vegan Mexican Chopped Salad,Fresh Tomato Salsa, Mexican rice or lime cilantro rice, green garden salad, refried beans, black bean soup or freshly cut up veggie sticks.

A closeup shot of delicious grilled summer tacos.

 Recipe Variations

  • If you don’t have any tempeh taco meat on hand, no problem. Skip that ingredient and top the tacos with more corn and black bean salad with zucchini. 
  • For a vegan version of these tacos, just drop the feta or use vegan feta in the salad.
  • Use corn tortillas for a gluten free version.
  • Use buddha bowl dressing instead of avocado dressing.
  • Frozen or canned corn can be used in the salad as well. Make sure to stir fry drained corn on a hot pan before using it.

Adjust the amount of jalapenos to your taste. If you don’t like them, get rid of them altogether.

Zucchini corn tacos with avocado sauce in a large plate.

Print
5 from 1 vote

Grilled Zucchini and Corn Tacos

The best zucchini tacos ever, made of grilled corn and zucchini, tempeh taco meat and black beans merged together with creamy avocado dressing.
Course Main Course
Cuisine Mexican
Keyword black bean tacos, corn tacos, zucchini tacos
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 servings
Calories 114kcal
$7

Ingredients

Instructions

  • Assemble your tacos: Distribute tempeh taco meat, corn and black bean salad with zucchini among toasted tortillas. Top with avocado dressing. Season with lime juice, salt and freshly ground black pepper. Garnish with fresh cilantro and jalapeño slices (optional). Enjoy!

Notes

Top Tips 

  • Store all ingredients separately in an airtight container and they should keep for three to four days in the fridge.
  • Using a layer of water, oil, lime or lemon juice in the avocado dressing should keep the avocado from oxidizing (turning brown).
  •  Avocado dressing should be kept separately from the salad.
  • Take advantage of an already hot bbq and throw on zucchini and corn. They will last for three to four days covered in the fridge.
  • Corn tacos are great for when you have guests, make large batches and allow everyone to create their own tacos. 
  • Serve them with Vegan Mexican Chopped Salad,Fresh Tomato Salsa, Mexican rice or lime cilantro rice, green garden salad, refried beans, black bean soup or freshly cut up veggie sticks.

 Recipe Variations

  • If you don’t have any tempeh taco meat on hand, no problem. Skip that ingredient and top the tacos with more corn and black bean salad with zucchini. 
  • For a vegan version of these tacos, just drop the feta or use vegan feta in the salad.
  • Use corn tortillas for a gluten free version.
  • Use buddha bowl dressing instead of avocado dressing.
  • Frozen or canned corn can be used in the salad as well. Make sure to stir fry drained corn on a hot pan before using it.
  • Adjust the amount of jalapenos to your taste. If you don't like them, get rid of them altogether.

Equipment

griddle pan
chef's knife
rubber spatula
glass jar
food processor
Skillet or frying pan
airtight container
spatula

Nutrition

Calories: 114kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 129mg | Potassium: 189mg | Fiber: 2g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg
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Grilled Corn Tacos with Zucchini Pinterest Pin

Grilled Corn and Black Bean Salad with Zucchini
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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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