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You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent.
Why I Picked This Recipe: Craving both Mexican and something involving summer produce (corn, zucchini, and tomatoes), I settled on this recipe for its simple preparation and clean flavors.
What Worked: The base of this filling consists of fresh tomatoes pureed and cooked down until thick; mixed in with crema (sour cream or heavy cream are good substitutes), it makes for a rich, sweet-tart base for the filling. Strips of poblano add a smoky spiciness to complement the mild zucchini. What worked were the phenomenal flavors.
What Didn't: The ratio of zucchini to the other ingredients seemed a little uneven, and once I added it, there was so much that the mixture was dry. Easy fix, just add a little water—but keep that in mind when preparing this.
Suggested Tweaks: For a lighter version of this, full-fat plain yogurt would be a good subsitute for the crema or sour cream.
Adapted from Green City Market.