Grated Squash, Corn and Tomatillo Tacos

5.0(278)

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

by Martha Rose Shulman

Dinner, Easy, Lunch, Quick, Main Course

Servings

(10–12)

Total time

30 min

Calories / serving

104 kcal

Ingredients (11)

serves

Instructions (3 steps)

01Heat 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.
02Warm 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.

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Rich recipe — supports nutrition-aware planning.