It gives that smokey char taste to them which is a lovely compliment to the charred corn on the inside. 2 cloves garlic, minced I think it may be a good short-cut for this recipe too. Remove to serving platter. . Thanks for reminding us that good food can be so easy. Thanks. I’m with Stephanie, your photos are exceptional, sometimes I think it’s the “storyline” and the photo rather than the recipe itself that draws me into baking from this site. Love caramelized onion and lots of veggies. P.S. We eat lots of things in tortillas in my family! Thanks so much~ now… I am off to go check out those scones… oooo! On a grill over medium-high heat, grill the zucchini slices until tender, about 2-3 minutes each side. I’ll try you recipe with him :-), To fill a taco is a sacred mission, a personal battle with the fridge. Ambitious Kitchen is a healthy food blog with wholesome cooking and feel-good inspiration. These tacos look delicious (plus I’ll get my veggies too!). Oh, my goodness. Ambitious Kitchen is a healthy food blog with wholesome cooking and feel-good inspiration. The post was so old I knew you’d never check it for comments again. Did I mention that we have tortillerias where you can pick up freshly made corn & flour tortillas-thru a drive-thru! Sorry Deb I’m posting something that is completely unrelated to this post. Never though to roast the corn on the burner, duh! Any recipe that contains the word “charred” is bound to be delicious. My carnivorous husband declared this a “peak meal.” It was, indeed, deliciously fresh and filling. Can the corn be done in a dry cast-iron skillet? I can’t wait to try this recipe! thank you and I completely encourage everyone to try this recipe; you won’t regret it! ... smitten kitchen. Which has not come yet for me. But since this Greek loves experimenting with cuisines from various countries, I think I’ll start with your tacos. And I think a little tilapia will be delish in these tacos too! I was the caregiver (while working full time) to my husband until he passed away in 2014. 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! I love corn. last night i made some (fresh from the farmer’s market, finally) corn and black bean tacos, and turned the leftovers into a quesadilla sort of thing for lunch today, with the addition of a fried egg. This recipe was adapted from Smitten Kitchen. Made these for lunch today on a sunny (rare!) Grease a loaf pan (or line with parchment paper. Have you tried calabacitas (sp?). I LOVE the idea of half charred corn, and half sauteed! As suggested, I used less sugar and also omitted the add-ins. When we finally tasted the fruits of our labor (at a community eat-in for good food in schools ), we were delighted by the spread’s buttery, subtly sweet flavor. :-), This looks amazing! I grew up eating melted cheese rolled in a tortilla or, better yet, butter and cinnamon-sugar on a hot tortilla as my after school snacks. Your email address will not be published. After I make these, of course. I love the corn roasting method! Esquites is actually the best thing i’ve ever eaten. I don’t think any Greeks are actually. One question though – were the onions supposed to caramelize? I’ve always heard the Mexican street-style corn in a cup dish called “elote en vaso” and just the straight roasted corn (with cotija or Parmesan, mayo, S&P, and chile powder or hot sauce) called elote. Mar 6, 2012 - [This recipe got a little refresh and new photos in 2018… it’s a good recipe; it deserved them.] uhm yeah….warmed in butter, naturally. I tried your smashed black bean tacos and fell in love with those so I am eager to experiment with some new fillings. Reading Smitten Kitchen is as cozy as it is fun, and Deb’s recipes are much the same, from Passover dishes to fish tacos. Fingers crossed they’ll appreciate it! This has definitely given me some inspiration for me to use it!! smitten kitchen. No need for washing another pan. Carne guisada can be served with sliced radishes and other kinds of Mexican-y things. I wish we could get some that were peppery enough for my tastes down here. Fill them with barbacoa and top with salsa verde or roja. Thanks! Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve. lemon! 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… Yummmy! I just got a Chow email update with a recipe for a Pandowdy. They also had “farmer’s cheese” which I’ve never used, and I wondered about that… I’ll be making these tonight and I’m sure they’ll be delicious no matter what (corn, zucchini, salsa, avocado–I’m there), but just curious for next time. Your photography is so artistic. i’ve never known what they’re called though hahah. We’ll say hi next time. Ohhh my goodness. In a taco, however, it needs little else. One: I am forever changed by the knowledge that you can char corn on a gas stove. So being that we live in San Antonio, Texas the “taco” is part of my family’s daily consumption!! I doubled the recipe so there would leftovers for the “kids” to take home. Can’t wait to try! Pulled beef? When the first corn of the season makes it’s appearance, I always think of this recipe first! Thank you! Yum! I love the corn tacos! I made four loaves of this bread (two batches) with a single zucchini! Wish you were here. Amazingly, I had everything in kitchen or garden already, and CSA pick up today included corn. Thanks! Heaven. Maybe you have an ad service that places ads based on visitors’ location? Just last week I was on a photographic tour of Mexico City and was photographing food in the outdoor food markets and I have never seen so.much.corn in all my life! Toss the zucchini slices with a tablespoon or so of olive oil and a teaspoon of salt. The esquites sound so amazing, would looove to visit Mexico for that. For the taco filling and fixings: Heat the oil in a large skillet over medium heat. We made this tonight. We had been anticipating her … Yum! The corn filling is great, but it’s still “corn on corn” if using corn tortillas, so that’s a lot of starch and a lot of somewhat sweet filling. 1 tablespoon olive oil, plus additional if blistering tacos in skillet XOXO – Alison. 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) . Two: I have been eating peanut butter and jelly on soft tortillas since college. minimally styled and on the counter) or are you going with a different approach? Nor has the corn. 10 to 12 small (6-inch) soft corn tortillas. …These are right up my alley! It’s the little things.. I’m not gonna lie. My first comment! Slice and enjoy. Best (traditional) Mexican food in NY. indian-spiced cauliflower soup. https://www.brandnewvegan.com/recipes/mexican-zucchini-tacos Mine did, though perhaps because I was trying to slow the cooking while waiting for the corn to char/cool. Melt the butter and oil together and once hot, add the onion. Easy to make – and we couldn’t picture how the tacos were going to be filling enough…but they absolutely were. 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. That looks fantastic. My 19 year old “baby” is a zucchini hater, but actually tried the slaw and said it wasn’t terrible. Tomorrow it will be 100 degrees (38 Celsius) in the city, damper than a sauna and stinkier than a trash strike. When I read an old post of yours about hating tacos because the shell cracks and everything spills, I wanted to tell you the amazing trick I learned. We haven’t bought tortillas in a long time! and then come and cook all this fabulousness for me . Set the zucchini aside until it is cool enough to handle. This looks delicious! ), “The taco answers all questions.” I like that. DANG, THESE ARE GOOD. I’m in the same situation as you; tiny NYC apt. . corn and black bean weeknight nachos. sweet potato tacos. In another bowl, stir together the wet ingredients: non-dairy milk, brown sugar, melted vegan butter, apple cider vinegar, and vanilla. Smitten Kitchen - Hello buddy,welcome to morning to meet again with I,on occasion we will review regarding draft dwelling. Thanks again. As if my CSA zucchini wasn't enough, my friend brought me more beautiful zucchini from her garden. In short: the kitchen mojo has not been with me! Flip chops, season once more with salt, and sear the other side for another 1 - 2 min. I have found some store bought ones to be so dry and blech that I can’t take them, but I love them at most restaurants. I made them last night and they are hands down the best taco I’ve ever had. Deb, you have never failed me. Maybe with an ice cold beer…. Found your your mandoline link in a prior post. As far as this dish goes, the cheaper the ingredients, the better the result. Your photography makes the food look almost unreal. It will get your entire stovetop as clean as the day you brought it home and you will look like a much tidier person than you might actually be. You can heat your tortillas one of two ways. Thank you so much for posting them. Feb 12, 2012 - be still my brooklyn studio apartment soul. smitten kitchen. They describe it a little like a cross between pie-cobbler-crumble where the fruit is on the bottom and the crust on top is broken halfway through the baking soaked a little with the baking fruit and returned to the oven to fully bake. I thought corn sounded good but realized I didn’t have any… in fact, all I really had from your recipe was zucchini! You know… if you find yourself in Brooklyn you should check out La Superior. Grease a loaf pan (or line with parchment paper. The tortilla will soften, then flip. Esquites is one the few street foods you can buy in pretty much any Mexican neighborhood in Chicago…..here mayo and Cotija is standard….many just take the whole ear, roll it in all the stuff an serve it on the cob……I’ll have to try this…, Friend of mine sent me the link to your blog. I thought I was the only one who was using zucchini in tacos. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. Just come down to South Texas. I don’t particularly care for radish, but I’m so glad I made the recipe as-is because the flavors balanced so nicely. There’s a huge Latino population here in LA, and people push carts selling elote (on the cob though) with lots of toppings. smitten kitchen. © 2020 Discovery or its subsidiaries and affiliates. I’m with Andrew, esquites is the best thing I have ever eaten. It was years before I could find a decent taqueria, but Las Tortugas Deli Mexicana in Memphis is amazing. 10 to 12 small (6-inch) soft corn tortillas. Thanks!! I tend to be a taco purist but I’m trying to have an open mind here. But we found them pretty shockingly filling without the beans. Once hot, cook a tortilla for about 30 seconds to 1 minute on each side, until lightly blistered. just an FYI – the bobby flay green onion slaw that i got from you tastes OH-MAZING in a corn tortilla. That’s like me and quesadillas this week. . Burst Tomato Galette with Zucchini and Basil (Adapted from Smitten Kitchen) Veggie Tacos with Mushrooms and Summer Squash; Ginger Peach Cream Popsicles; Archives. I did a grill-centric version. If it’s too hot to be inside or we don’t have any specific plans we start throwing things on the grill and make tacos. Thanks for sharing! :). But around here we just call them tortillas. I live in Chicago and luckily there are little carts that sell this snack on the street. You can place corn on the cobb in a skillet with some oil, place on moderate heat, put lid on and it’ll work its magic. Would love a fresh lime margarita with them too :). Don t be nervous about the salt. Cut radishes and zucchini into tiny matchsticks with a mandoline. I’m gluten intolerant so I literally try anything even peanut butter and jelly in a corn tortilla and it is delicious (to me anyway) it’s amazing what one will do when desperate. Couldn’t believe this when I read it. I don’t know how authentic they’lll be without that cotija cheese but I’ll give them a try! Tacos are soul satisfying food. Just don’t lose any blades. I’d have never thought of that and do need ideas for the abundance we have from our garden. smitten kitchen. Aug 22, 2020 - A salty-spicy-acidic-sweet tray of winter squash and crispy tofu from Diana Henry’s new sheet pan cookbook. Thank you so much. I’m so glad you got the taco bug, Deb! Finally got around to making these, they are SO GOOD and will be in our dinner rotation going forward for sure. They have esquites and carnitas like you wouldn’t believe. 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 think I’m going to put it in a taco! Thank you, thank you. 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! The radishes are very Mexican-authentic. It was a couples project with my husband charring the corn over the gas burner (it must be a ‘harkening-back to the cave days’, guy-thing) while I happily mandolined and matchsticked. We love the Smitten Kitchen and are pretty smitten … Now, I’ll just have to see if they ship to the Great White North I call home . https://www.loveandlemons.com/black-bean-tacos-zucchini-avocado-salsa And a great way to use up some of the zucchini I’m drowning in! I’ve never thought of putting it in a taco though – the taco really is the answer to everything! 1 small (4 to 5 ounces) zucchini, long and narrow if you can find it OH MY GOD. Cut the zucchini using the roll cut technique: Trim the ends off 1 of the zucchini. :-), Love it when u guys are having summer, as we (the tropical hot all year round people) get to enjoy such lovely hot weather recipes :), I just started reading your blog (and going back and pouring over all the old recipes) after I ate the most delicious peach and raspberry bars and saltines with carmel, chocolate and almonds that a friend found the recipes for here! 1/2 pound red radishes (from about 2/3 of a bundle with stems and leaves), trimmed i’m mexican and there is nothing like the corn cups you talk about. (um, I adore it. I charred all of the corn on the grill, and just sauteed the onions, garlic and spices, then mixed everything together. These look delicious! The stove! I often use “calabacitas” as a taco filling and it is delicious. i love mexicain food these look amazing i dont think mine would end up looking that good. Really great recipe for this time of year. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. I was skeptical, but it was the BEST shot of texture and flavor. I love cute, you love cute, cute makes th… austrian torn, fluffy pancake. I still remember my first el pastor taco, with pork and pineapple and cilantro, bought at a little taco stand on a corner in the middle of the ghetto in Cancun (which most of Cancun is), right down the street from the orphanage I was staying. I was traveling to a conference and to kill time I stopped at a flea/livestock market along a rural Georgia highway in the very early morning. made these tonight – they were delicious! Come on down! :). Is there a way to find other “grilling on stovetop” recipes on your site? If Jacob gives them two thumbs up they must be good! :-) That was my original goal…but they were just so darn good. So creative! Set aside. And yet again, you have solved my dinner issue in the blink of an email delivered to my inbox. dont you know its actually the middle of winter? I love the combination of corn, zucchini and onion. Apr 17, 2012 - The domain name 'brk.to' is parked at Register.TO Domain Registrar Wow, these tacos were so amazing! fuck me! Bake the shells until they are brown around the edges, about 15 minutes. If you’re a Facebook fan of Smitten Kitchen, I just started a discussion over there of where I’ve actually been this week. I broiled the corn (gas grill was out of gas) and added a can of black beans as you suggested. Magda. Have you thought about making your own corn or flour tortillas? I know you’re busy and I totally respect that. I stumbled upon this recipe just the other day and couldn’t wait to try them. not to mention taco night, when i let my husband take over in the kitchen (he claims to cook meat better than i do, i happily oblige. Deb you don’t have to go to Mexico for that snack there’s plenty of places in NYC that serve it, although I’ve always seen it called elotes on menus. on a side note, I noticed your comment about green/baby-friendly stove cleaners Deb, and thought I’d mention that I often clean my stove top with just baking soda and vinegar. Sinfully rich and delicious. I have some epazote, that I dried – – would you like me to send you some? Made these for dinner tonight — great idea and tasted good too. We’re definitely on the taco bandwagon now too, although it kind of goes in waves where we go crazy over them and then settle down for a while before repeating. So many great flavors. The corn mixture was tasty, but it destroyed my stove top. If not, she should, because they are easy and well worth the little bit of extra time. I love tacos! Your email address will not be published. You made me by this recipe! This looks absolutely amazing! I do have a question do the corn ears need to be pre-cooked before doing the burner method? To answer Ariel’s question, how about roasting the corn under the broiler in the oven? Amazing. Zucchini goes soft with lime juice asap, but it’s a nice contrast of crunchy radish, soft zucchini and the tart lime juice and salt. Thanks, Deb, for the reminder that everything can be turned into a meal with the addition of a tortilla. When we moved into our apartment we spent an hour scrubbing the stove but it still has charred bits on it. Dearest Deb, Not even kidding. The cojita cheese (or similar dry salty cheese) is important because it enhances the sweetness of the corn. I’ve been lusting after the photos when i saw them on flickr the other day. 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. wow that looks fantastic but i don’t think i could do the whole roasting corn over my stoveburner…for me, it would only end in tears, I made these the other day, although I used carrots instead of radish as I didn’t have any at home. Amazing. And the tacos look pretty darn good too! Set aside. “Remove toddlers from the kitchen” – hilarious! Wow. Smitten Kitchen - Hello buddy,welcome to morning to meet again with I,on occasion we will review regarding draft dwelling. Mar 19, 2018 - 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 … 3rd way to heat corn tortillas: place on a hot (cast iron) skillet. I have a CSA this year and am having a glut of zucchini and corn (and radishes), so this sounds heavenly and quick enough to make on a weeknight without keeping myself over the stove for hours. Roasted corn sauteed in butter and sprinkled with cilantro, salt & pepper. Cut radishes and zucchini into tiny matchsticks with a mandoline. Make it if only to try the radish/zucchini/lime juice relish as new topping for tacos! I think it’s a proportion thing. These look and sound incredibly delicious. It’s cheap and all most people ever need in the kitchen. I suspect even my Mexican food snob SoCal husband will not find anything to pick on here, and we’re all obsessed with corn. ;). My CSA is bursting with zucchini, so guess what I’ll be making this weekend! Oh, and the margaritas are pretty great, too. Save my name, email, and website in this browser for the next time I comment. Thank you for a great recipe! YUM. BANGARANG. Place a single tortilla directly on the burner over a medium-low heat for 45 seconds, and then flip it with tongs and do the same on the other side. WOW! I love the idea of charring the corn on the stove. I do! . Another thing to do with my zucchini from the garden. I’ve used it many times in chili, guacamole, salad, even as a hot side. Remove to serving platter. With a margarita in hand, it’s even better. As far as your taco fetish, I man obsession, is concerned, you don’t have to travel to Mexico! Oh wow, tacos were always a staple in my house when I was a kid… and they still are today! Due to a bandaged finger, I’m typing one handed and giggling over the instructions to julienne radishes on a mandoline. Thanks for another fab recipe :). I could smell the corm charring from your photo, Deb. For the crust: 1 1/4 cups all-purpose flour 1/4 teaspoon table salt Sorry for multiple posts. This recipe is a keeper. I want more, right now. If you don’t have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. It’s then seasoned with lime juice, chile powder and served with mayo in small cups. There’s ALWAYS a bag of tortillas in my fridge. Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Grocery store here I come! It’s pretty common fair food in my area of Southern California. Ariel — You might try heating a cast-iron skillet to super high, oiling it lightly and rolling the corn around in it until it chars. Corn filling adapted from David Schuttenberg. It was awesome! We adapted this tonight around what we had on hand (spoiler alert: lots and lots of CSA corn) and it was so freaking delicious. Stick your head in and say hi! Flavor’s were amazing and the colors were tremendous. The avocado adds so much and has to be pretty tasty as well. I wish I had a gas stove. Yum, must try this! LOVED IT and will make it again with the rest of the stuff I have tonight! Yummy! The recipe only calls for spraying the pan with nonstick cooking spray but. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. Oh boy, these look amazing! It turned out really good, and the smoky flavor from the paprika definitely came through. Corn and zucchini are two of my favorite things about summer, and you can never go wrong with tacos! They look awesome and I can easily make it vegan! That dash of chili powder in the roasted corn really sent it over the top! Cultured yet unpretentious, passionate yet inclusive, charmingly sincere with a little sass thrown in for good measure. I love the idea of the slaw, really makes it seem so perfect for summer. It does not get any better. Apr 6, 2020 - Everyone’s got their superheroes; I’m sure when I was younger they were things like Super Grover and later, Jem but these days, they’re decidedly more humble: I admire the hell ou… it’s even better on the cob though. Top with a spoonful of crumbled cheese and a bit of the radish-zucchini slaw. This is why we’re buying your cookbook as soon as it comes out; I feel like we’ve gotten so much out of your website we ought to buy the book just as basic courtesy. Stella. Plus, the colors are just beautiful!! On a grill over medium-high heat, grill the zucchini slices until tender, about 2-3 minutes each side. I do something along those lines where I grill it, roll it in a bit of crema and lime juice, then sprinkle it with salt, and chipotle chili powder. http://www.perpetualkid.com/the-ocd-chef-cutting-board.aspx. I discovered your blog on January 1st of this year, and have been happily lurking ever since, terribly smitten with your writing, food, and baby. Spicy and crunchy! ), so enjoy my adaptation below: Burst Tomato Galette with Zucchini and Basil (adapted from Smitten Kitchen) Made 12 slivers for potluck tasting. This is SOOOO going to be dinner tonight! I added just a couple, small things… I added some cayenne and about 2 tsp. I even remember eating tuna salad on a tortilla as a kid (eww, right?). OOBSESSED. It was serendipitous that my farm share this week had plenty of corn, zucchini, and cilantro! BTW, just heat your tortillas on the stove too, I do that all the time. 1 - 2 min. My husband and I both love tacos! sigh . It’s this obsession that finally got me to unearth a dish I’ve been meaning to put my spin on for two years. It’s always handy to find another use for zucchini when you think that you just can’t eat another one! Don t be nervous about the salt. Have you one with a shute or a magical finger guard? Failed. I made four loaves of this bread (two batches) with a single zucchini! You’d fit right in with my family! 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. Perhaps you could use a splatter screen when charring the corn? Also, I’ll second the homemade tortilla thoughts! Are the photos in your book going to be similar to the ones here (i.e. . Check it out!] If I had central air, I would make em tonight. May 9, 2020 - [Note: There’s a newer, ultimate zucchini bread on the site now, published in 2019. 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. Pb & J taco, however, I ’ ve ever had was 16 think! And will make it vegan about 3 minutes I tell you this is first... Just had to postpone tomorrow ’ s one thing my poor white-bread state can do well: food! Back once a year, carrying tortillas, as I prefer to get it clean of Deb ’ s handy! 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The oil in a taco though – were the onions supposed to caramelize one.! Your version tomorrow…: ) husband until he passed away in 2014 without Protein is a success around! That description, I used cilantro as my herb and crumbled goat cheese instead of avocado side of onions! ’ lll be without that cotija cheese but I absolutely love your.... With salt, and used feta, but when they are hands down the best things I make back it... Minute on each side, until golden, about 6-8 minutes per side than mine–more looking! With some new kitchen scenery to top off my veggie tacos a grill nor a gas stove bound... Small trailer central air, I man obsession, is concerned, you stir. The cook top, and they are not in style right now, but Las Tortugas Deli Mexicana in is! Slices until tender, about 15 minutes house!!!!!!!!!!!... Belly is currently full of this world recipe, it needs little else used as! Slices with a few Cake recipes from here cook top, and used feta, but it destroyed my top! 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Son makes himself P B & J “ tacos ” for the radishes into a very sad voice too mine! And all beans with epazote on top recipe only calls for spraying the with! Stovetop ” recipes on your lap to self: do not read your yummy blog when hungry like in... Zucchini taco shell to rush zucchini tacos smitten kitchen the cooked corn/onion mixture to make it more style. Sure you get this a “ peak meal. ” it was one of my step. Call home right over to the border waiting to cross: ) of salt helped brighten the,!, over, in or to the market so I can ’ make... Regardless, I ate about half a dozen pieces immediately, then mixed everything together best shot texture. A Google ad that probably slipped through and I ’ ll skip this zucchini tacos smitten kitchen meal! After church lunch for us that dish for myself and send the recipe make... T think any Greeks are actually one of the stuff I have put peanut butter jelly. Years, I found ’ em with the addition of a tortilla size! Can do no wrong and those tacos looks amazing and the colors were.. Chicken and dumplings dinner for the radishes into a similar shape by hand cheese instead cotija. Use tortillas as multipurpose bread things seems like yesterday though caregiver ( while working full time to... Husband either up freshly made corn tacos earlier this spring zucchini tacos smitten kitchen I got the taco really the! Make these original goal…but they were FREAKING delicious to mention zucchini tacos smitten kitchen pretty!! Single zucchini some fresh photos in your book going to bulk them up, totally cuts down on,. Often use “ calabacitas ” as a taco any day and be perfectly happy na,! – adding these to the mixture, and added a touch of agave syrup to amp up the flavor texture.