the appetizer:

300 Best Taco Recipes, From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails and Salsas by Kelley Cleary Coffeen includes recipes like Calabacitas Tacos; Pollo Piccata Tacos with Citrus Salsa; and Cuban Tacos with Chopped Pickles and Red Onion Relish.

Cookbook Profile
 

Calabacitas Tacos

Makes 8 tacos

Calabacitas Tacos

 

This is a traditional dish served with a grilled meat or chicken. It comes from the original casserole of corn and squash. The sweet corn and zucchini taste is heightened with the addition of black beans.

Tips

Drained canned or thawed frozen corn kernels work in this recipe. Grilled or pre-roasted corn will add additional flavor.

Increase zucchini to 2 cups (500 mL) if summer squash is out of season or hard to find.

1. In a large skillet, heat oil over medium-high heat. Sauté onion, garlic, summer squash, zucchini, corn and parsley until vegetables are tender-crisp, 10 to 12 minutes. Remove skillet from heat and stir in cheese until melted.

2. To build tacos, divide corn mixture equally among tortillas. Top with Pica de Gallo. Fold tortillas in half.

 

Pico de Gallo

Makes 2 cups (500 mL)

This is a salsa I use more than any other. These flavors capture the true essence of Mexico, crisp and refreshing! I can't think of a taco this does not taste good on—well maybe a sweet one.

1. In a large bowl, combine tomatoes, green onions, jalapeños, serrano chiles, onion and cilantro. Add lime juice and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours. Add salt to taste just before serving.

 

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This page created June 2011