Grated Squash, Corn and Tomatillo Tacos

Once you’ve made the tomatillo salsa, this light filling is very quick to put together.

Ingredients

• 1 tablespoon extra virgin olive oil or sunflower oil
• 1 small red onion, chopped
• 1 to 2 garlic cloves, minced
• 1 to 3 serrano or jalapeño chiles, minced (to taste)
• 1 pound summer squash, grated
• Kernels from 2 ears of corn
• ¼ cup cilantro (more to taste)
• 10 to 12 corn tortillas
• About 1 cup cooked tomatillo salsa
• 3 ounces crumbled queso fresco or feta
• Shredded cabbage for topping (optional)

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    139 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 5 milligrams cholesterol; 262 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 tacos

Preparation

1. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
2. Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
3. Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.

• Advanced preparation: You can prepare the corn and squash filling several hours ahead. The color will fade out somewhat. The salsa will keep for 3 days in the refrigerator.

About 30 minutes