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Cheesy Zucchini Roasted Corn Tacos With Mango Salsa Verde

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves

INGREDIENTS

1

Cilantro and avocado, fresh

2 cups

Corn, fresh

1

Lime, juice from

3/4 cup

Mango, fresh

12

Zucchini blossoms or 2-3 zucchini sliced into quarters longways

2

Eggs

1

Chipotle peppers in adobo

1 tbsp

Honey

1 cup

Salsa verde, homemade or store-bought

2 tsp

Chili powder

1

Kosher salt

1

Kosher salt and pepper

2 tsp

Paprika

3 tbsp

Whole wheat or all-purpose flour

2 tbsp

Olive oil

6

Corn or flour tortillas

1 1/2 cups

Panko bread crumbs

1 cup

Greek yogurt, plain

1 1/2 cups

Pepper jack or cheddar cheese