Calabacitas Tacos

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4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Calabacitas Tacos calories by ingredient

Introduction

Recipe from http://www.lastnightsdinner.net/2007/07/24
/summer-comfort/. Recipe from http://www.lastnightsdinner.net/2007/07/24
/summer-comfort/.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 12

Ingredients

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

Directions

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.