TACOS DE CALABACITAS

Tacos de Calabacitas image

Provided by Elaine Louie

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup corn kernels, preferably fresh
1 jalapeño, stemmed, seeded and finely chopped
1/2 cup diced tomato or quartered cherry tomatoes
1/4 teaspoon dried oregano
salt
1/2 cup Monterey Jack cheese, grated
8 corn tortillas
1 tablespoon minced cilantro.

Steps:

In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 367 milligrams, Sugar 3 grams