Zucchini Corn Tacos with Queso Fresco

Name: Zucchini Corn Tacos with Queso Fresco
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 24 small corn tortillas; 158 milliliters crema or crème fraiche, plus more for serving; 1 ear of corn, husked, corn kernals cut off and reserved; 4 Tbsps chopped fresh cilantro; 2 cloves garlic, minced; 2 larges poblano peppers; 237 milliliters crumbled queso fresco; 4 mediums tomatoes, pureed in a food processor; 2 Tbsps vegetable oil; 1 medium white onion, chopped; 4 mediums zucchini, cut into 1/2 inch pieces

Need a gluten free and vegetarian main course? Zucchini Corn Tacos with Queso Fresco could be a spectacular recipe to try. One portion of this dish contains roughly 14g of protein, 17g of fat, and a total of 434 calories. This recipe serves 6. If you have garlic, vegetable oil, cilantro, and a few other ingredients on hand, you can make it. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Roast poblanos under the broiler until skin is completely blackened and blistered, about 10 minutes. Wrap peppers in a dish towel and let stand for five minutes. Rub off blackened skin.

Ingredients you will need

Poblano Pepper

Peppers

Wrap

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Broiler

Cut off stem and discard any seeds.

Ingredients you will need

Seeds

Cut cleaned pepper into 1/2-inch pieces.

Ingredients you will need

Pepper

Heat oil in a large skillet over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onions and sauté until golden brown, about 8 minutes.

Ingredients you will need

Onion

Add garlic and sauté for one minute. Stir in tomatoes and lower heat to medium.

Ingredients you will need

Tomato

Garlic

Let cook, covered, but stirring occasionally, for five minutes.

Add poblanos, corn, zucchini, and cilantro to skillet. Cook, stirring occasionally, for three minutes.

Ingredients you will need

Cilantro

Poblano Pepper

Zucchini

Corn

Equipment you will use

Frying Pan

Add crema or creme fraiche and stir to mix. Continue to sauteed until zucchini is cooked and tender, about ten minutes. Season with salt.

Ingredients you will need

Creme Fraiche

Zucchini

Mexican Crema

Salt

Serve zucchini filling alongside warm tortillas, crumbled queso fresco, and extra crema.

Ingredients you will need

Queso Fresco

Tortilla

Zucchini

Mexican Crema

Equipment

Kitchen Towels

Broiler

Frying Pan

Ingredients

Servings:

small corn tortillas 158milliliters

crema or crème fraiche, plus more for serving 1

ear of corn, husked, corn kernals cut off and reserved 4Tbsps

chopped fresh cilantro 2cloves

garlic, minced 2larges

poblano peppers 237milliliters

crumbled queso fresco 4mediums

tomatoes, pureed in a food processor 2Tbsps

vegetable oil 1medium

white onion, chopped 4mediums

zucchini, cut into 1/2 inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.