Enjoy some delicious tacos without guilt.
For the tacos:
3 tablespoons avocado oil
2 cups fresh white or yellow corn kernels
3 medium zucchini, diced
8 warm corn tortillas
For the guacamole:
1 cup chopped white onion
4 medium tomatoes, roughly chopped
1/4 teaspoon freshly ground black pepper
- Heat half of all the oil in a large skillet over high heat. Toast corn 5 minutes, stirr; season with salt. Remove corn; set aside.
- Add zucchini; cook until tender, 10 to 12 minutes; season with salt and pepper. Cook 3 minutes.
- For the guacamole: scoop out and mash the avocados. Add the onions, tomatoes, pepper and mix.
- Split filling among tortillas; top each with guacamole.