Summer Calabacitas Tacos

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Summer Calabacitas Tacos

I make these tacos once a week in summer. They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market.

Course Main Course

Cuisine Mexican

Diet Vegan

Cook Time 20

Total Time 20

Servings servings

Calories 331kcal

Author Dora S.

Ingredients

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

Instructions

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.

Notes

If you would like to make this a heartier meal you can add baked tofu or your favorite beans. If you can't find epazote you can use oregano or cilantro instead.

Nutrition