Blackened Zucchini and Corn Tacos
Quarter and seed zucchini; toss with 1 tbsp veg oil and 1 to 2 tbsp Cajun seasoning (such as McCormick Gourmet). Coat corn with 1 tbsp veg oil and 1 tbsp Cajun seasoning. Grill zucchini until well marked and starting to soften, 6 to 7 min per side. Cut in half crosswise. Grill corn, turning occasionally, about 10 min, until charred in spots. Cut kernels from cob.Advertisement
Season all veggies with salt to taste. Divide evenly among warm corn tortillas and top with cilantro, queso fresco and salsa. Serve with lime wedges. Summer Squash Secret: If you get young zucchini or yellow squash, the seed bed will be smaller, and you won't need to scrape out the seeds before grilling. Tacos Con Carne: If you want to add steak, shrimp or chicken to our veggie tacos, brush with oil and use the same Cajun seasoning blend to taste.
Make Your Own Cajun Seasoning
All the components of this spice blend are probably in your pantry. According to your taste--and tolerance for spicy food!--stir together: paprika, onion powder, garlic powder, dried thyme, dried oregano and cayenne pepper.
Leave out the salt to make it more versatile, and then just salt your meat or veg to taste.