Tacos de Calabacitas Recipe

Name: Tacos de Calabacitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons minced onion; 1/2 cup diced yellow summer squash; 1/2 cup diced zucchini; 1/2 cup corn kernels, preferably fresh; 1 jalapeno, stemmed, seeded and finely chopped; 1/2 cup diced tomato or quartered cherry tomatoes; 1/4 teaspoon dried oregano; salt; 1/2 cup Monterey Jack cheese, grated; 8 corn tortillas; 1 tablespoon minced cilantro.

Servings: persons

2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup corn kernels, preferably fresh
1 jalapeno, stemmed, seeded and finely chopped
1/2 cup diced tomato or quartered cherry tomatoes
1/4 teaspoon dried oregano
salt
1/2 cup Monterey Jack cheese, grated
8 corn tortillas
1 tablespoon minced cilantro.

1
In a medium saucepan over medium heat, heat the oil until shimmering.
2
Add onion and saute until translucent, about 2 minutes.
3
Add squash, zucchini, corn kernels and jalapeno.
4
Saute until squash and zucchini are lightly browned, about 3 minutes.
5
Add tomatoes, oregano and salt to taste.
6
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.
7
Uncover, and adjust salt as needed.
8
Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute.
9
Remove from heat and keep warm.
10
Preheat a griddle or large heavy skillet over medium heat.
11
Working in batches, warm the tortillas on the griddle, about one minute a side.
12
Place the warmed tortillas on a platter and cover with foil to keep warm.
13
Arrange two warm tortillas on each of four plates.
14
Place equal portions of filling in the center of each tortilla.
15
Garnish with a sprinkling of cilantro, and serve.

336

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 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 tablespoons minced onion, 1/2 cup diced yellow summer squash, 1/2 cup diced zucchini, and more.

Yes, Tacos de Calabacitas falls under the Vegetarian 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.

Tacos de Calabacitas

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