Mexican taco + Cajun cuisine = something really tasty!
Serves 4
2 pounds (910 g) organic zucchini
2 Tbs. (30 ml) olive oil
1-2 Tbs. (15-30 g) Cajun seasoning*
2 medium ears of organic corn
4-8 organic corn tortilla shells
cilantro or parsley
queso fresco cheese, (dairy-free) feta, Monterey Jack, or Ricotta cheese
(gluten-dairy free) salsa
organic lime wedges
optional: organic...
1. Toss the zucchini with 1 Tbs. (15 ml) olive oil
2. Coat the corn with 1 Tbs. (15 ml) of oil and 1 Tbs. (15 g) Cajun seasoning
3. Grill the zucchini until well marked and started to soften, 6-7 minutes.
4. Cut the zucchini in half crosswise.
5. Grill corn, turning occasionally, about 10 minutes.
6. Cut the kernels from the cob.
7. Add any optional ingredients if you like.
8. Divided evenly among warm corn tortillas and top with chopped cilantro or parsley, crumbled cheese, salsa, and lime wedges.
2 medium ears of organic corn
4-8 organic corn tortilla shells
cilantro or parsley
queso fresco cheese, (dairy-free) feta, Monterey Jack, or Ricotta cheese
(gluten-dairy free) salsa
organic lime wedges
optional: organic...
- fish
- meat
- tofu
- chicken
- shrimp
1. Toss the zucchini with 1 Tbs. (15 ml) olive oil
2. Coat the corn with 1 Tbs. (15 ml) of oil and 1 Tbs. (15 g) Cajun seasoning
3. Grill the zucchini until well marked and started to soften, 6-7 minutes.
4. Cut the zucchini in half crosswise.
5. Grill corn, turning occasionally, about 10 minutes.
6. Cut the kernels from the cob.
7. Add any optional ingredients if you like.
8. Divided evenly among warm corn tortillas and top with chopped cilantro or parsley, crumbled cheese, salsa, and lime wedges.
* homemade Cajun seasoning
2 tsp. (10 ml) garlic powder
2 1/2 tsp. (12,5 ml) paprika
1 tsp. (5 ml) each: ground black pepper, onion powder, and cayenne pepper
1 1/4 tsp. (6,2 ml) each dried: oregano and thyme
1/2 tsp (2,5 ml) red pepper flakes
