Tacos De Calabacitas Recipes
TACOS DE CALABACITAS
Provided by Elaine Louie
Categories dinner, lunch, quick
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
- Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
- Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
- Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 367 milligrams, Sugar 3 grams
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