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Spiced Grilled Zucchini Tacos with Cabbage Slaw & Chipotle Crema: A Recipe by Chef Will Gilson

Exterior of Puritan & Company
By Molly McDonough · 05/20/2020

Here’s some good news: grilling season is not canceled. Chef Will Gilson knows it—and while his restaurant Puritan & Co. is closed during quarantine, he’ll be making recipes like the one below: veggie-centric dishes that feel summery and festive, made with easy-to-find ingredients.

Serves: 4


Chipotle Crema
1/2 cup sour cream
1/3 cup mayonnaise
1 lime, juiced
1 teaspoon chipotle chili powder or smoked paprika
1 teaspoon Tabasco
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon salt

Cabbage Slaw
1 pound cabbage, thinly sliced or pre-shredded
½ cup cilantro, thinly sliced
¼ cup red onion, thinly sliced
2 limes, juiced
2 tablespoons vegetable oil
1 jalapeño pepper, diced small
1 teaspoon salt

1 pound zucchini
8 white corn or flour tortillas
2 tablespoons vegetable oil
3 teaspoons brown sugar
2 teaspoons paprika
1½ teaspoons chili powder
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
Kosher salt, to taste
Optional garnishes: cotija cheese, diced tomatoes, cilantro, avocado slices, lime wedges, pickled jalapeños, and hot sauce


► Split zucchini lengthwise and season with kosher salt. Place the seasoned zucchini on a baking tray and let sit for 10 minutes to allow some moisture to seep out.

► Mix the brown sugar, paprika, chili powder, black pepper, garlic powder, and cumin in a small bowl. Sprinkle mixture evenly over zucchini.

► Heat a grill, grill pan, or cast iron skillet over medium-high heat. Add zucchini. Sear or grill until the outside has a slight char but the inside is still a little firm, about 7-10 minutes. Set aside.

► To make the crema sauce, add all crema ingredients to a small bowl and whisk together. Keep in the refrigerator until ready to serve.

► For the cabbage slaw, place the shredded cabbage in a medium bowl. Toss with salt. Add the onions, cilantro, jalapeño, lime juice, and oil. Let sit out until ready to serve.

► Warm tortillas in the microwave or over an open flame for 30 seconds.

► Slice zucchini into your preferred shape and serve on warm tortillas, topped with slaw, crema and choice of toppings.

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