GRATED SQUASH, CORN AND TOMATILLO TACOS
Once you've made the tomatillo salsa, this light filling is very quick to put together.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 10 to 12 tacos
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, TransFat 0 grams
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Mishal Ahmed
[email protected]I'm not a vegetarian, but I really enjoyed these tacos.
Naqib Aziz
[email protected]These tacos are a great way to use up leftover vegetables.
Andriyano Latty
[email protected]I'm not a big fan of tacos, but these were really good. I'll definitely be making them again.
Kevin Kipkorir
[email protected]These tacos are so good! I'll definitely be making them again.
Sana Qamar
[email protected]I love the combination of textures in these tacos. The crispy tortillas, the soft squash, and the crunchy corn are all perfect together.
JOHN KELVIN
[email protected]These tacos are a great way to enjoy the flavors of summer. The corn, tomatillos, and squash are all at their peak in the summer.
Big Booski
[email protected]I'm not a vegetarian, but I love these tacos. They're so flavorful and satisfying.
Renaldo Ferreira
[email protected]These tacos are a great way to use up leftover corn on the cob. I had some leftover corn from a cookout and I used it to make these tacos.
SK SHAHIN Khan
[email protected]I made these tacos for a taco party and they were a big hit! Everyone loved them.
Londeka Rouxy
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids loved the sweet corn and squash.
Pacifique Akilimali
[email protected]I love that this recipe is so versatile. You can add or subtract ingredients to suit your own taste. I added some black beans and avocado to mine.
Ayabonga Mbeje
[email protected]These tacos are so easy to make. I had them on the table in less than 30 minutes.
Huma Hanratty Kamgar
[email protected]I'm not a big fan of tomatillos, but I loved these tacos! The tomatillos added a nice tangy flavor that balanced out the sweetness of the corn and squash.
Kalam Ali
[email protected]This recipe is a great way to use up summer squash. I had a ton of squash from my garden and I was looking for a new way to cook it. These tacos are a great way to use up extra squash.
Luis Sifuentes
[email protected]I made these tacos for a party and they were a huge hit! Everyone loved the unique flavor combination.
Benar Benar
[email protected]These tacos are a delicious and refreshing summer meal! The combination of sweet corn, tangy tomatillos, and savory squash is perfect, and the cotija cheese and cilantro add a nice finishing touch.