Zucchini Corn Tacos With Queso Fresco Recipe Recipe

Name: Zucchini Corn Tacos With Queso Fresco Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons vegetable oil; 1 medium white onion, chopped; 4 medium tomatoes, pureed in a food processor; 2 cloves garlic, minced; 2 large poblano peppers; 1 ear of corn, husked, corn kernals cut off and reserved; 4 medium zucchini, cut into 1/2 inch pieces.; 4 tablespoons chopped fresh cilantro; 2/3 cup crema or creme fraiche, plus more for serving; 1 cup crumbled queso fresco; 2 dozen small corn tortillas

Servings: persons

1 1/2 tablespoons vegetable oil
1 medium white onion, chopped
4 medium tomatoes, pureed in a food processor
2 cloves garlic, minced
2 large poblano peppers
1 ear of corn, husked, corn kernals cut off and reserved
4 medium zucchini, cut into 1/2 inch pieces.
4 tablespoons chopped fresh cilantro
2/3 cup crema or creme fraiche, plus more for serving
1 cup crumbled queso fresco
2 dozen small corn tortillas

1
Roast poblanos under the broiler until skin is completely blackened and blistered, about 10 minutes. Wrap peppers in a dish towel and let stand for five minutes. Rub off blackened skin. Cut off stem and discard any seeds. Cut cleaned pepper into 1/2-inch pieces.
2
Heat oil in a large skillet over medium high heat. Add onions and saute until golden brown, about 8 minutes. Add garlic and saute for one minute. Stir in tomatoes and lower heat to medium. Let cook, covered, but stirring occasionally, for five minutes.
3
Add poblanos, corn, zucchini, and cilantro to skillet. Cook, stirring occasionally, for three minutes. Add crema or creme fraiche and stir to mix. Continue to sauteed until zucchini is cooked and tender, about ten minutes. Season with salt.
4
Serve zucchini filling alongside warm tortillas, crumbled queso fresco, and extra crema.

169

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 1/2 tablespoons vegetable oil, 1 medium white onion, chopped, 4 medium tomatoes, pureed in a food processor, 2 cloves garlic, minced, and more.

Yes, Zucchini Corn Tacos With Queso Fresco Recipe 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.

Zucchini Corn Tacos With Queso Fresco Recipe

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