GRATED SQUASH, CORN AND TOMATILLO TACOS
Once you've made the tomatillo salsa, this light filling is very quick to put together.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 10 to 12 tacos
Number Of Ingredients 11
Steps:
- Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
- Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
- Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, TransFat 0 grams
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Rais Aslam
[email protected]I've made these tacos several times now, and they're always a hit. They're a great way to change up your taco night routine.
NK NIAZI
[email protected]These tacos are a bit time-consuming to make, but they're definitely worth the effort. They're so flavorful and delicious.
Asia. Glover Glover
[email protected]I'm always looking for new and exciting taco recipes, and this one definitely fits the bill. These tacos are amazing!
Jaswinder Mehmi
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids loved them!
Jubayer Hasan
[email protected]I love that these tacos are so easy to make. I can whip them up in no time, even on a busy weeknight.
Rayhana Rima
[email protected]These tacos are a great way to use up leftover squash. They're also really healthy and delicious.
Sterling King
[email protected]I wasn't sure what to expect from these tacos, but I was pleasantly surprised. They were delicious and really filling.
Yolanda Rodriguez
[email protected]These tacos were easy to make and really tasty. I'll definitely be adding them to my regular rotation.
Mr Comrade
[email protected]I loved the unique flavor of these tacos! The squash and corn were a great combination, and the tomatillos added a nice tang.
Farhan Naich
[email protected]The tomatillos were a bit too sour for me, but overall these tacos were pretty good.
Salman Saikhu
[email protected]These tacos were a bit too bland for my taste. I think I'll add some more spices next time.
Sophy Zawadi
[email protected]I added some black beans and avocado to my tacos, and they were even better! This recipe is really versatile, so you can customize it to your own taste.
Unknown Girl
[email protected]These tacos are so easy to make, and they're a great way to use up leftover squash. I love that they're healthy and delicious, too.
Lexseen M
[email protected]I'm not usually a fan of squash, but these tacos changed my mind. The sweetness of the squash paired perfectly with the tangy tomatillos and the savory corn.
Katherine Haynes
[email protected]These tacos were a huge hit at my last party! Everyone loved the unique flavor combination of the squash, corn, and tomatillos. I'll definitely be making them again soon.