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
- 1 tbsp Avocado oil
- 1 cup Diced white onion
- 1 Serrano pepper, minced
- 3 cloves Garlic, minced
- 2 cups Diced tomato (fresh or canned)
- 2 Large zucchini, cut into dice (4 cups)
- 2 ears Corn, cut into kernels (1 1/2 cups)
- 10 Corn tortillas
- ½ cup Almond crema
- ½ cup Vegan Cotija cheese
- 1 cup Favorite Salsa
- 1 tbsp Fresh epazote, chopped
- Heat oil in a large saute pan set to medium-low heat. Add onion and cook for 4 to 5 minutes until onion is translucent.
- Add serrano pepper and garlic, and cook for 2 more minutes.
- Stir in tomato and cook until the tomato breaks down and softens, about 6 minutes. If the tomato begins to stick to the pan add 1/4 cup of broth or water.
- Stir in zucchini and corn and cover. Cook unitl the zucchini is tender, about 6 minutes. Stir in epazote and season with salt and pepper to taste.
- Serve on warm corn tortillas topped with almond crema and vegan cotija cheese.
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.