Served them with avocado and homemade pico de gallo. I have some epazote, that I dried – – would you like me to send you some? Repeat with remaining tortillas but if your skillet is well-seasoned, no need to repeat the oiling process. will be making these again. They seem like the perfect way to enjoy summers bounty! Lose my zucchini bread virginity with some predictability, minimize the thinking thus minimize the pain. Light, sweet, tasty, and perfect for this terrible summer day! I’ll report back if it is a success. I have a bunch of zucchini from my dad’s garden that I just brought home. Thanks! on charring corn a-top an ELECTRIC stove with its coils? Thank you so much. As if my CSA zucchini wasn't enough, my friend brought me more beautiful zucchini from her garden. The radishes are very Mexican-authentic. Pasta and fried zucchini salad. We… Oh my. I’m making this this week for sure. Tacos come with tripe, bistek, fajitas, etc…topped with fresh avocado, white queso, onions, and cilantro. Your photography is so artistic. Stella. Made this for lunch and it was delicious!! And I reviewed it here. And the tacos look pretty darn good too! It’s beauuuutiful! But, also, really love how you’ve unlocked me a bit from my idea that a taco has to have some variety of protein in it (or something else meaty in it, like a mushroom taco I had the other day). Can’t stop thinking about them. These. Also, should you decide you can stand another limited-use item in your kitchen, a sturdy (aluminum or iron) tortilla press makes making homemade corn tortillas dead easty. Unfortunately, this is not one of them. Previous post: whole wheat raspberry ricotta scones, Next post: corn, buttermilk and chive popovers. Loved these tacos! Brilliant! This looks like summer in a shell (a taco shell of course!) Love the idea of charing the corn! Oh wow. Saturday afternoon and the toddler is napping and suddenly we’re hungry? I thought I had died and gone to heaven. Smitten kitchen zucchini. Perfectly summery. Set aside. We just call this elote here in South Texas (although we don’t eat it in tacos- corn in a cup!). Add the ground beef, shallot, serrano and 1/2 teaspoon of the salt and cook this mixture until the beef is done through and the veggies are tender, 3 to 5 minutes. . — will have to try this when I get back from the beach next week! I have put just about everything on, over, in or to the side of a tortilla. I just made these and they are delicious! i now know what to do with my zucchini tonight! I was just browsing and then there it was: the perfect thing for DEB! Yum! My husband and I enjoyed these tonight. And thank you so much for a recipe that uses fresh corn on the cob and is appropriate for us apartment-dwellers that are without backyard or grill! A few extra ingredients and we’re in business! Oops. made this tonight for the bf (who is my resident vegetarian) and we were both completely impressed (we live in So California and Mexican food is plentiful here and we eat it at least twice per week). That is so funny, I just went out for dinner and had an appetizer of charred corn salad, plus I just blogged about a steak and corn salad! These are such a great spin and have some serious veggie-inspiration! i’ve been looking for different variations on vegetarian dishes lately and this is definitely something i’m going to have to try! I had to say how unbelievably coincidental it is that I have radishes, zucchini, corn, and feta in my fridge – all with no plan – and a lunch tomorrow that I couldn’t quite figure out what to make for! Also, I’ll second the homemade tortilla thoughts! Made these for dinner tonight — great idea and tasted good too. 3 tablespoons chopped epazote (if you can find it), cilantro or pasley (for the cilantro-averse) leaves (optional) These were terrific. Summer is like that, in the best way, so I vote for stuffing as much of it in a tortilla as we can before it’s up. Place 1/4 cup of salsa in the bottom of a large baking dish. This recipe was adapted from Smitten Kitchen. OH MY GOD. Check it out!] THANKS SK for a fab recipe that I’ll be repeating soon! :). Notify me of follow-up comments by email. Over the past 4 years, I’ve probably prepared this dish 15 times. Thanks! Tacos are divine in every way. You know… if you find yourself in Brooklyn you should check out La Superior. It is a start. I love the idea of a zucchini radish slaw! Oo! I am naturally suspicious of northerners’ tacos. It does not get any better. I would not say that previous to the last year, we were not taco people. Just sayin’. I figure they love limes and citrus – this may just be the ticket!! it’s not even expensive either!! Corn and zucchini are two of my favorite things about summer, and you can never go wrong with tacos! Smitten Kitchen More information Cubes of sweet potatoes roasted with so much spice, it almost forms a crust, atop a schmear of refried black beans, finished with lime, avocado, and more make for easy weeknight tacos so hearty and… In a large bowl, beat sugars, butter, and salt together until fluffy, about 3 minutes. no meat?” He enjoyed it nevertheless. (When I’m looking to try something new, you are my FIRST go-to.). Also, I know it’s important to remove toddlers from the room while charring the corn but I believe watching that step would be a great way to encourage older children to eat their vegetables (not that they really need it with this dish). Don t be nervous about the salt. and you have that super-cute-two-year-old-with-the-two-chubby-dimpled-thumbs-up hands (not to mention the curly locks of hair) . 9 g fat, Carbohydrates 28g, Protein 6.1g, Thanks, Deb, for the reminder that everything can be turned into a meal with the addition of a tortilla. The cojita cheese (or similar dry salty cheese) is important because it enhances the sweetness of the corn. Have you one with a shute or a magical finger guard? Cut radishes and zucchini into tiny matchsticks with a mandoline. I added julienne carrots to the slaw for more crunch, and used feta. Your post reminds me why I recently rekindled my love for tacos…it was the kind of dinner, as a kid, I remember my mom deciding to make on the spur of the moment. this is my first blog post ever!). I am now obsessed with trying to make the perfect — soft, light, chewy — corn tortilla and I think I am dreaming pork taco fillings . One: I am forever changed by the knowledge that you can char corn on a gas stove. In a large frying pan, heat up some vegetable oil over medium-high heat. Really. This cutting board was made for you!! I suck at julienne-ing. Wow. Fantastic, fantastic! I heat my corn tortillas the same way you charred the corn, one at a time over a gas burner. Another hit, Deb! If you’re a Facebook fan of Smitten Kitchen, I just started a discussion over there of where I’ve actually been this week. Let sit 30 min, and then blot the zucchini to remove water on the surface. But at some point in the last six months, I got bit with the taco bug bad and now I can hardly think of anything else to eat. will want to make everything. You should end up with about 2 cups of shredded cooked zucchini. I don’t bake much but love cooking and am OBSESSED with tacos so this is right up my alley! I almost found it easier than “traditional” tacos and it’s even a little more fun, what with the corn juice hazard. Alas, we are in a state not part of the heat wave… lucky if it hits 68 today in Seattle, and we’re kinda sick of it! It’s 100% outside and this was a perfect dinner. It is a must for me this time of year, and as I search through the archives looking for dinner ideas, I’d love to be able to search this way. In a separate bowl, combine ricotta, mascarpone, parmesan, mozzarella, and 1 tsp of olive oil mixture and add salt to taste. Many thanks. I never considered using corn as the main ingredient. It’s a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. I’ve never been a big fan of sandwiches (I know, I’m weird) so tacos were always my favorite handheld lunch alternative. Tacos are the best ever…really, I could eat them all the livelong day! These look delicious! 1 medium white onion, finely chopped When the first corn of the season makes it’s appearance, I always think of this recipe first! Stir in chopped herbs, if using. The recipe gets 6 thumbs up from us. Since when is a mandolin anything other than an instrument? I saw the peanut butter pie! I love the corn tacos! We had been anticipating her … One of my friends takes the corn off the cobb, warms it in butter and parmesan cheese with salt and pepper and serves it as a side dish. Also extremely easy, which is also helpful in this kind of exhausting heat. It saves your shirtfront every time. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes. We prefer masa harina, but we can make ’em from all-purpose flour, too: flour, a little baking soda, salt, a little oil, and water. I made a zucchini-radish slaw as a crunchy topping, mostly because I must be growing them in my fridge this summer; every time I use some up, more sprout in their place. Please buy a bag of masa harina and make homemade corn tortillas for this/any corn tortilla dish. Add the garlic and cook another minute. My husband and I both love tacos! Thanks for all you do, and keep those awesome recipes coming! I think I could’ve let the onions get a little caramelized but, you’re right, it was very filling which surprised me. Can’t wait to give it a try! That first photo of them is seriously tempting. The dish is called esquites and from what I understand but have sadly not yet experienced yet in person, it is a street snack in Mexico. When I was in California earlier this spring, I had some sort of taco every single day. Great looking tacos! The restaurant staff and other diners thought it was store bought. Thanks Deb for the generosity and humility with which you have created and maintain this site. :). I’m so glad you got the taco bug, Deb! I love your blog. They are so perfect for dinner–simple, delicious, helps use up summery produce, can cook outside on the grill (and not heat up the kitchen), and a favorite with kids. I love dishes like this when it is this stifling hot out. Even though it hasn’t been over 70 here in many weeks. ... Charred corn tacos with zucchini radish slaw. I think my problem began when I had to travel to Palm Springs for a work conference this spring — and was blown away by the Mexican food I ate there. Sign up for the Recipe of the Day Newsletter Privacy Policy, Zucchini Taco Shells with Beef and Zucchini-Tomato Salsa, Herb-Roasted Beef Rib-eye with Roasted Shallots. I have a feeling this will be a huge hit – my husband is a fiend for anything Mexican-y, and my daughter (a few months younger than Jacob) is quite the foodie. Perfect for summer! Not that I’m not going to rush to the market so I can make your version tomorrow… :). La Esquina at Kenmare and Lafayette makes a good one, so does Pinche Taqueria which I think is on Lafayette and Houston. Waiting for my sweetheart to get home so we can eat these. Place 1/4 cup of the beef filling onto each, then top with 1 heaping tablespoon of the zucchini tomato salsa and 1 heaping teaspoon of the feta. Smitten Kitchen - Hello buddy,welcome to morning to meet again with I,on occasion we will review regarding draft dwelling. OMG. Served the tacos with fresh sliced watermelon. Mar 6, 2012 - [This recipe got a little refresh and new photos in 2018… it’s a good recipe; it deserved them.] I can think of several carnitas that have brought me nearly to tears (and definitely to tears when they stopped delivering) and we’ve been doing an egg-tortilla thing for years. Can I tell you how much I love your web site? Made this Friday and loved it so much, made it again for a quick after church lunch for us and adult kids/spouses. ), “The taco answers all questions.” I like that. I discovered that zucchini sauteed with onion, garlic, chile powder, epazote, and cumin really makes a pretty decent filling for quesadillas. I am definitely one of those people who would make a pb&j taco, but yours sure look good too! Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. 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