Grilled Calabacita Tacos

I am proud to partner with Cacique® on this sponsored post. All opinions and recipe are 100% my own.

Are you the type that loves to put together a little gathering all in the name of TACOS? I am!!

Or as I like to call them Taco Party night. I can celebrate tacos any night of the week ending in Y, and I got the perfect one for you. Grilled Calabacita Tacos are the easiest to prepare. Grilled zucchini halves are stuffed with Cacique Queso Fresco, which is milky, fresh and salty, with a crumbly and creamy texture. Then, they’re placed in a corn tortilla, topped with a corn, tomato, onion and roasted jalapeno relish and drizzled in Cacique Cilantro Lime Sour Cream. Do I have your attention yet? Give these delicious tacos a try while the warm weather lasts… you won’t be disappointed!

• Makes: 12 tacos
• Prep time: 15 minutes
• Cook time: 20 minutes

Ingredients for Grilled Calabacita Tacos:

• 2 cooked corn on the cob (kernels cut off the cob)
• 2 jalapenos (charred on the stovetop, remove stem and seeds, cut into small pieces)
• 1 large tomato (diced)
• 1/2 purple onion (diced)
• 6 zucchinis (sliced in half)
• 1 tablespoon olive oil
• 2 packages Cacique® Queso Fresco (crumbled)
• Cacique® Cilantro Lime Sour Cream
•  12 corn tortillas
• Fresh cilantro leaves

Directions:

1. In a large bowl mix corn kernels, jalapeno, tomato, and purple onion. Place relish to the side until ready to use.
2. Slice each zucchini down the center lengthwise.
3. Take a spoon and scrape out the center to hollow the inside of each zucchini half.
4. Using a pastry brush, brush each zucchini half with a little bit of olive oil.
5. Place zucchini halves on a hot grill, flesh side down. Grill until cooked, about 5 minutes.
6. Flip zucchini halves over and fill each hollow center with 2 tablespoons of crumbled queso fresco.
7. Close the lid on the bbq and continue grilling for 2 minutes to heat cheese.
8. Heat corn tortillas on the grill or over a stove top flame.
9. Place one zucchini half in the center of the tortilla.
10. Scoop a heaping tablespoon of corn tomato onion and roasted jalapeno relish.
11. Drizzle Cilantro Lime Sour Cream over each taco.
12. Top with more queso fresco and a sprig of cilantro.
13. Enjoy!

Feeling hungry now? Go to Caciqueinc.com to learn more and find out where to buy all of their delicious, authentic products.

If you like this recipe… check out this other recipe I created for Cacique using calabacitas! Cheesy Cacique Calabacitas.

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