Grated Squash, Corn and Tomatillo Tacos
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon extra virgin olive oil or sunflower oil
- 1small red onion, chopped
- 1 to 2garlic cloves, minced
- 1 to 3serrano or jalapeño chiles, minced (to taste)
- 1pound summer squash, grated
- Kernels from 2 ears of corn
- ¼cup cilantro (more to taste)
- 10 to 12corn tortillas
- About 1 cup cooked tomatillo salsa
- 3ounces crumbled queso fresco or feta
- Shredded cabbage for topping (optional)
Nutritional analysis per serving (11 servings)
104 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
- Step 2
Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
- Step 3
Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.
- Advanced preparation: You can prepare the corn and squash filling several hours ahead. The color will fade out somewhat. The salsa will keep for 3 days in the refrigerator.
Private Notes
Comments
This is an especially tasty way to serve summer squash. Use leftovers—if any—in an omelet or a quiche.
I love these tacos more than other meat filled tacos I’ve tried in the past — which is saying a lot! They require few ingredients and little prep work. They came together very quickly. I bought pre-made tomatillo salsa to save time and they turned out great. Highly recommend!
Loved this recipe! My wife loves tacos and this is definitely something we will make frequently. Good vegetarian recipe that needs few ingredients. We ended up using store bought tomatillo salsa since we couldn’t find fresh tomatillo. Nonetheless, it was still quite tasty, with a balance of sweet and acidic flavors.
These were delicious. I've made twice this week. Both times I added a shake of cumin to the fry pan ingredients as I didn't have jalapeños and wanted a bit more flavor. I used Anaheim and sweet red peppers which I had on hand. The second time I threw in a bit of cooked leftover potato which blended in. I didn't have cabbage and didn't miss it. I also didn't miss a protein, but I think these would have been yummy with scrambled eggs or shrimp. A great end-of-summer recipe.
I was a doubter but wanted to use veggies from my CSA share so I made this recipe and it was a real hit. I used jarred tomatillo salsa and it was still delicious.
This was very tasty but Tortillas fell apart after first bite; couldn’t pick up again. Is there some way to turn the leftovers into a quiche or a Mexican casserole?
Advertisement