Zucchini And Corn Tacos
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Vegetable Oil (divided)1 cup
White Onion (chopped)3 cloves
Garlic (finely chopped)4 medium
Tomatoes (roughly chopped)3 medium
Zucchini (diced)Directions:
1
Heat half of oil in a large skillet over high heat
2
Toast corn 5 minutes, stirring; season with salt
3
Remove corn; set aside
4
Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet
5
Cook onion, stirring, until it caramelizes, 5 minutes
6
Add garlic; cook 1 to 2 minutes
7
Add tomatoes; cook 10 minutes
8
Add zucchini; cook until tender, 10 to 12 minutes; season with salt
9
Add corn, beans, epazote and pepper
10
Cook 3 minutes
11
Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese
12
Heat half of oil in a large skillet over high heat
13
Toast corn 5 minutes, stirring; season with salt
14
Remove corn; set aside
15
Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet
16
Cook onion, stirring, until it caramelizes, 5 minutes
17
Add garlic; cook 1 to 2 minutes
18
Add tomatoes; cook 10 minutes
19
Add zucchini; cook until tender, 10 to 12 minutes; season with salt
20
Add corn, beans, epazote and pepper
21
Cook 3 minutes
22
Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese