Cheesy Zucchini Roasted Corn Tacos With Mango Salsa Verde

Steps

1. 1. Preheat the oven to 425 degrees F. Lightly grease a baking sheet with olive oil.2. Grab the zucchini blossoms and carefully open the flowers and stuff the insides with about a tablespoon of cheese. Repeat with the remaining flowers. If you are using sliced zucchini, skip this step. 3. Whisk the eggs in a shallow bowl.4. Add the panko, flour, 1 teaspoon chili powder, 1 teaspoon paprika, and a pinch each of salt and pepper, to a separate shallow bowl and toss to combine. 5. Working with one zucchini or blossom at a time, dip through the eggs and then dredge through the panko mix, pressing gently to adhere. Place on the prepared baking sheet. Repeat with the remaining zucchini, arranging them to one side of the pan. Brush or drizzle the tops of the zucchini with olive oil.6. On the same pan, but opposite side, add the corn. and toss with the remaining 1 teaspoon chili powder and remaining 1 teaspoon paprika. Season with salt and pepper and then toss to combine. Transfer the baking sheet to the oven and bake for 15-20 minutes or until the blossoms are golden and crisp. If using regular zucchini, sprinkle the cheese on during the last 5-10 minutes of cooking to allow it to melt over the zucchini. 7. Meanwhile, make the salsa. In a small bowl, stir together the salsa verde and mango. 8. To serve, divide the zucchini among warmed tortillas and top with corn, avocado, salsa, and cream. EAT. 

2. 1. Combine all ingredients in a blender and blend until smooth. Taste and adjust seasonings as needed.