Mexican-Style Zucchini Tacos

Mexican-Style Zucchini Tacos

Prep 20 m
Cook 30 m

Ingredients

Directions

  1. 1 of 7 In large skillet, heat the oil over medium-high heat. Add the onion; saute for 8 minutes or until the onion is lightly browned.
  2. 2 of 7 Meanwhile, in a food processor or blender, coarsely puree the tomatoes.
  3. 3 of 7 Add garlic to onion; saute 1 minute. Reduce heat to medium-low; add tomato puree. Cover; cook 5 minutes, stirring occasionally. Remove skillet from heat.
  4. 4 of 7 Roast poblanos directly over gas flame or on baking sheet about 4 inches from a heated broiler; turn the chiles frequently until skin is blistered and blackened all over, about 5 minutes for open flame or 10 minutes for broiler.
  5. 5 of 7 Place roasted poblanos in medium-size bowl; cover with plastic wrap. Let stand for about 5 minutes or until skins loosen. Remove blackened skin, stems and seed pods. Rinse chiles briefly; cut chiles into 1/4-inch-wide strips.
  6. 6 of 7 Uncover the skillet with the tomato mixture and place over medium-high heat. Add poblanos, corn, zucchini, cilantro, heavy cream and salt; cook, uncovered, stirring frequently, for 8 minutes or until the zucchini is crisp-tender and the liquid has thickened.
  7. 7 of 7 To serve, transfer vegetable mixture to large bowl; sprinkle with crumbled cheese. Pass around hot tortillas for do-it-yourself tacos. Makes 24 tacos.
Nutrition Information for Mexican-Style Zucchini Tacos
Servings Per Recipe:
Per Serving: 123 kcal cal., 3 g pro., 11 mg chol., 2 g sat. fat, 18 g carb., 5 g Fat, total, 2 g fiber, 144 mg sodium
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/13/2018