Zucchini & Roasted Corn Tacos

  • Total Time: 45 mins
  • Hands-on Time: 10 mins
  • Makes: 4 servings


  • 1 can corn, drained

    3 Tbsp. neutral oil, divided

    1/2 tsp. salt

    1 1/2 tsp. smoked paprika

    1/2 onion, diced

    2 medium zucchini, diced

    1 (3.35 oz.) package Plant Boss® Pico de Gallo Plant Taco Meatless Crumbles

    2 cups cool water

    2 tomatoes, diced


    Queso fresco, cilantro, lime juice for topping


    1. Preheat oven to 400o.
    2. Toss corn with 1 Tbsp. oil, salt and smoked paprika. Spread onto a foil-lined baking sheet and roast for 20 minutes.
    3. In large skillet over medium heat, sauté onion in 2 Tbsp. oil for 3-5 minutes.
    4. Add zucchini and cook for 2-3 minutes.
    5. In a separate bowl, stir Pico de Gallo Meatless Crumbles and seasoning into cool water. Let sit for 2-3 minutes.
    6. Add crumbles with water mixture to skillet and cook 10-15 minutes, or until moisture is mostly absorbed, stirring occasionally.
    7. Add tomatoes and cook for 2-3 minutes.
    8. Assemble tacos on warmed tortillas: add Pico de Gallo Meatless Crumble mixture and corn, top with queso fresco, fresh cilantro and a squeeze of lime.