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Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 4


  • 3 3 zucchini = about 1 pound small zucchini, cut in half lengthwise, sliced
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 4 mexican-style ounces fresh pork chorizo
  • 1 cup fresh corn kernels
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 8 6 inch white corn tortillas
  • 1/3 cup crumbled Cotija or feta cheese
  • 3 tablespoons chopped fresh cilantro


Toss zucchini with oil, cumin and salt in large bowl. Heat 12-inch skillet over medium-high heat. Add half of the zucchini; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm. Repeat with remaining zucchini.

Meanwhile, heat another large skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain. Set aside and keep warm. Add corn to same skillet; cook 5 to 7 minutes or until corn starts to brown. Stir in drained tomatoes; cook 3 minutes more until hot.

Divide zucchini and corn mixture evenly between tortillas; top each with chorizo, cheese and cilantro. Serve immediately.

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