Calabacitas Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
3 tablespoons olive oil 1 medium white onion, chopped 2-3 cloves garlic, chopped 1 large beefsteak tomato, cored and chopped 2 medium summer squash, chopped 2 cups fresh corn kernels Kosher salt 1 tablespoon dried oregano Juice of 1/2 lime 1/4 cup chopped fresh cilantro 12 warmed corn tortillas Following items are for topping the tacos and are not included in nutrition: Grated Mexican cheese Additional chopped fresh cilantro Mexican crema, crème fraiche or thinned sour cream
Heat the oil in a shallow pan over medium heat. Add the onion and a pinch of salt and cook until softened. Add the garlic and tomato, an additional pinch of salt and the oregano. Stir and cover, cooking until the tomato is very soft, about 5 minutes. Add the squash and corn and another pinch of salt, stir well and cook for another 3-5 minutes, uncovered, until the squash is tender and most of the liquid has reduced. Off the heat, add lime juice and cilantro, and spoon the mixture into warmed tortillas, topping with grated cheese, crema and additional cilantro.
Number of Servings: 12
Recipe submitted by SparkPeople user FEFSKITCHEN.
Number of Servings: 12
Recipe submitted by SparkPeople user FEFSKITCHEN.
Nutritional Info Amount Per Serving
- Calories: 129.3
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 158.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.9 g
- Protein: 3.0 g
Member Reviews
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CD3992064
Dreampower Animal Rescue in Colorado Springs was making/selling these for a fundraiser at the local Sunflower Farmer's Market grocery store. We couldn't resist stopping to purchase some because we support them. Ours had the addition of beef but did not have sour cream, and were absolutely delicious! - 5/5/12