Mexican-Style Zucchini Tacos

Mexican-Style Zucchini Tacos
Yield: 24 tacos Prep 20 mins Cook 30 mins


  • 1 1/2 tablespoons vegetable oil
  • 1 medium-size white onion, chopped
  • 1 pound medium-size tomatoes or plum tomatoes, cored and coarsely chopped
  • 2 cloves garlic, finely chopped
  • 2 large fresh poblano chiles
  • 1 cup fresh corn kernels (about 2 medium-size ears)
  • 4 medium-size zucchini (about 1-1/2 pounds), trimmed and cut into 1/2-inch cubes
  • 3 tablespoons chopped fresh cilantro
  • 2/3 cup heavy cream
  • 1 teaspoon salt
  • 1/2 cup crumbled queso fresco, farmers cheese or feta cheese
  • 24 corn tortillas (6-inch), warmed following package directions

Make It

1. In large skillet, heat the oil over medium-high heat. Add the onion; saute for 8 minutes or until the onion is lightly browned.

2. Meanwhile, in a food processor or blender, coarsely puree the tomatoes.

3. Add garlic to onion; saute 1 minute. Reduce heat to medium-low; add tomato puree. Cover; cook 5 minutes, stirring occasionally. Remove skillet from heat.

4. Roast poblanos directly over gas flame or on baking sheet about 4 inches from a heated broiler; turn the chiles frequently until skin is blistered and blackened all over, about 5 minutes for open flame or 10 minutes for broiler.

5. Place roasted poblanos in medium-size bowl; cover with plastic wrap. Let stand for about 5 minutes or until skins loosen. Remove blackened skin, stems and seed pods. Rinse chiles briefly; cut chiles into 1/4-inch-wide strips.

6. Uncover the skillet with the tomato mixture and place over medium-high heat. Add poblanos, corn, zucchini, cilantro, heavy cream and salt; cook, uncovered, stirring frequently, for 8 minutes or until the zucchini is crisp-tender and the liquid has thickened.

7. To serve, transfer vegetable mixture to large bowl; sprinkle with crumbled cheese. Pass around hot tortillas for do-it-yourself tacos. Makes 24 tacos.

Nutrition Facts

Amount Per Serving: cal. (kcal): 123, Fat, total (g): 5, chol. (mg): 11, sat. fat (g): 2, carb. (g): 18, fiber (g): 2, pro. (g): 3, sodium (mg): 144, Percent Daily Values are based on a 2,000 calorie diet.