These tacos are not only easy, they are a great combination between meatless Monday and Taco Tuesday. We had a bountiful CSA basket FULL of Zucchini – combined with fresh cilantro, fresh corn, tomatoes, and a little queso fresco – which made for a merry combination of Meatless Monday and Taco Tuesday all in one.
Check your local Whole Foods for organic corn tortillas – they are relatively inexpensive, and are a wonderful compliment to your local, organic produce.
- 2 Tbsp extra virgin olive oil
- 1 white onion, chopped
- 2 15 oz cans of fire roasted diced tomatoes
- 3 cloves garlic, minced
- 2 medium zucchini, cut into 1/2 inch cubes
- 2 large poblano chiles, roasted and sliced into 1/2 inch stri
- 1 ear of corn, husked and kernels cut off or 1 can of corn
- 3 Tbsp cilantro, chopped
- 1/4 C. queso fresco
- 2/3 C. Mexican crema
- 12 warm corn tortillas
- Prepare the base of the tacos by putting the oil in a large skillet and adding the onions. Cook through until they are clear. Add the garlic and cook for an additional minute.
- While the onions and garlic are cooking, put the canned tomatoes in the blender and blend until pureed.
- Pour the pureed tomatoes into the skillet with the onions and garlic and cover lightly to avoid splatters, and cook for 5 minutes on low heat until thickened.
- Uncover the skillet and stir in the corn, and sliced zucchini, as well as the crema.
- Cook, stirring frequently until the zucchini is cooked through (tender) and the liquid has thickened - about 5-6 minutes.
- Season with 1 tsp salt (more or less), add the poblanos, and serve on tacos, garnished with cilantro and queso fresco.
- If you are serving in a group setting, serve the filling in a separate bowl and pass the tortillas to allow guests to serve themselves.