Grated Squash, Corn and Tomatillo Tacos Recipe

Name: Grated Squash, Corn and Tomatillo Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil or sunflower oil; 1 small red onion, chopped; 1 to 2 garlic cloves, minced; 1 to 3 serrano or jalapeno chiles, minced (to taste); 1 pound summer squash, grated; Kernels from 2 ears of corn; 1/4 cup cilantro (more to taste); 10 to 12 corn tortillas; About 1 cup cooked tomatillo salsa; 3 ounces crumbled queso fresco or feta; Shredded cabbage for topping (optional)

Servings: persons

1 tablespoon extra virgin olive oil or sunflower oil
1 small red onion, chopped
1 to 2 garlic cloves, minced
1 to 3 serrano or jalapeno chiles, minced (to taste)
1 pound summer squash, grated
Kernels from 2 ears of corn
1/4 cup cilantro (more to taste)
10 to 12 corn tortillas
About 1 cup cooked tomatillo salsa
3 ounces crumbled queso fresco or feta
Shredded cabbage for topping (optional)

1
Heat the oil over medium heat in a large, heavy skillet and add the onion.
2
Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles.
3
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.
4
Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes.
5
Stir in the cilantro, taste and adjust seasonings.
6
Remove from the heat.
7
Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water.
8
Bring the water to a boil, cover tightly and steam for 1 minute.
9
Turn off the heat and allow to sit for 10 to 12 minutes.
10
Spoon the warm corn and squash mixture onto the hot tortillas.
11
Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage.
12
Fold up the tortilla and serve.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil or sunflower oil, 1 small red onion, chopped, 1 to 2 garlic cloves, minced, 1 to 3 serrano or jalapeno chiles, minced (to taste), and more.

Yes, Grated Squash, Corn and Tomatillo Tacos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grated Squash, Corn and Tomatillo Tacos

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