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Grated Squash, Corn and Tomatillo Tacos Recipe

Name: Grated Squash, Corn and Tomatillo Tacos
Total time: 30 min
Yield: 10
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; 1/4 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)

NYT Cooking

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

1/4 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)

Method

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.

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.

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.

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