Corn is everywhere and I can’t stop figuring out ways to add into everything we eat. Today, for Taco Tuesday, it’s calabacitas tacos!
Calabacitas are very down-to-earth, summery Mexican tacos starring the summeriest of all summer veggies: squash and corn. You can use zucchini, yellow squash, or actual calabacitas (Mexican summer squash), if you can find it. The squash is sautéed with onions, corn and jalapeños and are simply topped with a little almond ricotta cheese (I have a recipe for it coming in my cookbook or you can use Kite Hill or any other kind you like), radishes, and avocados. So yummy, so summery, and so delicious!
Summer tacos for Taco Tuesday with summer zucchini and corn.
- 1/2 small red onion, diced
- 1 small zucchini, diced
- 1 jalapeno, diced
- 1 ear fresh corn, cut off the cob
- 1 tablespoon fresh lime juice
- 6 soft corn tortillas (or 12 if you like to double your tortillas)
- 1/2 avocado, diced
- Almond ricotta cheese, for garnish (a few tablespoons)
- 1 radish, thinly sliced
- 1 scallion, thinly sliced
- Lime wedges, for serving
Add the diced onions to a skillet with a little oil. Saute until translucent, a few minutes. Add the zucchinis, jalapeños and fresh corn and cook for a few more minutes until the zucchinis are bright green and just softening.
Char the tortillas on the stovetop or heat in the oven.
Evenly divide the zucchini mixture among the tortillas. Top with avocados, almond cheese, radishes and scallions. Enjoy!