These tacos are proof that simple can still be stunning. With smoky grilled vegetables, a sprinkle of queso fresco, and a chilled glass of rosé on the side, this is peak summer flavor—no meat required.
Pairs with: Rosé – Its crisp, fruity profile balances the smoky vegetables and creamy cheese without overpowering the dish.
Ingredients
- 1 zucchini, sliced into strips
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 ear corn, kernels removed (or use 1/2 cup frozen)
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1/2 tsp cumin (optional)
- 8 small corn tortillas
- 1/2 cup crumbled queso fresco (or goat cheese)
- 1/2 cup chopped cilantro
- Lime wedges, for serving
Directions
- Toss zucchini, bell pepper, onion, and corn with olive oil, salt, pepper, and cumin if using.
- Grill vegetables over medium heat until tender and slightly charred, about 10–12 minutes.
- Warm tortillas and fill with grilled veggies.
- Top with queso fresco, cilantro, and a squeeze of lime.
- Serve with chilled rosé for the ultimate warm-weather pairing.