During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.
Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.
This week we went back to the Dole pineapple plantation to ride the train. The plantation has a little train that takes you on a tour of the plantation fields. The kids were more than happy to ride around on the train and spend time with their dad, and the view was amazingly beautiful. While at the plantation my husband and I were commenting that we were so ready for the summer to be over. There are so many tourists, everywhere, all the time. More than 8 million people visit Hawaii every year! It can get kind of crowded. I expect that around September or October things will slow down a bit, and we can enjoy some quiet time at the beach. Look at me sounding like a local!
I am in the process of planning the recipes for the next couple of months, and I want to know what YOU would like to see on the blog. There are many wonderful Mexican recipes that still need to be veganized, so tell me about your favorite Mexican dish or food memory and I will try my best to make it vegan and healthy-ish.
The Recipe: Summer Calabacitas Tacos
This has always been one of my favorite recipes and it is great in tacos, or served over rice with lentil picadillo. Enjoy!
More Summer Recipes
Summer Calabacitas Tacos
Ingredients
- ½ cup Vegetable broth
- 1 cup Onion white, finely diced
- 3 cloves Garlic minced
- 2 ears Corn large, cut into kernels
- ¼ cup Vegetable stock or water
- 2 Zucchini large, cut into dice
- 2 cups Tomato diced (fresh or canned)
- 10 Corn tortillas
- 1 Avocado sliced
- 1 cup Favorite Salsa
Instructions
- In a large heavy bottomed pot, set to medium heat; sweat the onion in 1/4 cup of vegetable broth for 2 to 3 minutes until onion is translucent.
- Add corn and garlic and pour in remaining ¼ cup of vegetable broth, cover and let steam until corn is tender, about 3 – 4 minutes.
- Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
- Add tomato and cook for 5 minutes more, or until all the vegetables are tender.
- Season to taste, and serve on warm tortillas with avocado slices and salsa.
Notes
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
Hi! I love your site, thank you so much for your recipes. They all look so delicious! I just made these calabacitas and they are fantastic! I added pinto beans, cumin and oregano. They are amazing in tacos, on a salad, I even put them on grits for breakfast. Yum! Thank you for sharing your wonderful recipes. Take care!
Thank you for your comment. Calabacitas are one of my favorite childhood dishes
So I have missed traditional dishes like this since having to quit dairy. I was delicious with the almond sauce.
So glad you liked it!!
This was good, but I think it lacked some flavor. I added ground cumin, cilantro, and some Herdez salsa to add more flavor. I also ate it with Mexican rice.
We tried this last night and it was amazing. Added a can of black beans to make it go farther for a large family. Thank you for sharing this!
Glad you enjoyed it!!
Do you not add any herbs/spices? (I hope this question does not come off as rude, but rather as curiosity and my ignorance.)
Hi Ohayou. It's not rude at all. I like it simple without any herbs or spices, but a good herb to add is oregano.
Thank you for your quick reply! :)