Grated Squash, Corn and Tomatillo Tacos
Published July 30, 2013
Andrew Scrivani for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra virgin olive oil or sunflower oil
1 small red onion, chopped
1 to 2 garlic cloves, minced
1 to 3 serrano or jalapeño chiles, minced (to taste)
1 pound summer squash, grated
Kernels from 2 ears of corn
¼ cup cilantro (more to taste)
10 to 12 corn tortillas
About 1 cup cooked tomatillo salsa
3 ounces crumbled queso fresco or feta
Shredded cabbage for topping (optional)
Nutritional analysis per serving
15 grams carbs; 5 milligrams cholesterol; 104 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 237 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Advanced preparation: You can prepare the corn and squash filling several hours ahead. The color will fade out somewhat. The salsa will keep for 3 days in the refrigerator.
Private Notes
Comments
This is an especially tasty way to serve summer squash. Use leftovers—if any—in an omelet or a quiche.
I love these tacos more than other meat filled tacos I’ve tried in the past — which is saying a lot! They require few ingredients and little prep work. They came together very quickly. I bought pre-made tomatillo salsa to save time and they turned out great. Highly recommend!
This was wonderful; I did make two changes (used butternut squash cubes instead of summer squash, added chopped fresh tomatillos directly to dish when I added squash). Recipe clearly would have been delicious as written, and was also delicious as adapted.
Only had 1 small zucchini, so diced a Yukon gold potato and sautéed before adding the corn and zucchini. I was lucky and had some tomatillo salsa in the freezer - so very fast delicious meal.
Delicious, easy and filling dinner. I used frozen corn and jarred salsa and skipped the cabbage and it was still good. I couldn't resist adding a bit of cumin to the filling. I often make a filling almost identical to this, then mix it with shredded pepper jack for quesadillas. But this was a healthier and simpler alternative.
These were delicious. I've made twice this week. Both times I added a shake of cumin to the fry pan ingredients as I didn't have jalapeños and wanted a bit more flavor. I used Anaheim and sweet red peppers which I had on hand. The second time I threw in a bit of cooked leftover potato which blended in. I didn't have cabbage and didn't miss it. I also didn't miss a protein, but I think these would have been yummy with scrambled eggs or shrimp. A great end-of-summer recipe.