Mexican > Tacos > Vegetarian Tacos

Tomatillo and Zucchini Tacos Recipe

Ingredients with Measurements:
- 1 pound tomatillos, husked and rinsed
- 2 medium zucchinis, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8-10 small corn tortillas
- Optional toppings: crumbled queso fresco, chopped cilantro, sliced avocado, lime wedges

Special equipment needed:
- Blender or food processor
- Large skillet

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the tomatillos into quarters and place them on a baking sheet. Roast in the oven for 15-20 minutes, until they are soft and slightly browned.
3. In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the diced zucchini and red onion and sauté for 5-7 minutes, until they are tender and slightly browned.
4. Add the minced garlic, jalapeño pepper, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well and cook for another 2-3 minutes, until fragrant.
5. Transfer the roasted tomatillos to a blender or food processor and pulse until smooth.
6. Pour the tomatillo sauce into the skillet with the zucchini and onion mixture. Stir well and let it simmer for 5-7 minutes, until the sauce thickens and the flavors meld together.
7. Warm the corn tortillas in the oven or on a skillet.
8. Assemble the tacos by spooning the tomatillo and zucchini mixture onto each tortilla. Top with crumbled queso fresco, chopped cilantro, sliced avocado, and a squeeze of lime juice, if desired.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 8-10 tacos

Nutritional information:
- Calories: 135
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g

Substitutions for ingredients:
- If you can't find tomatillos, you can substitute with canned green salsa.
- If you don't like zucchini, you can use yellow squash or bell peppers instead.
- If you don't have queso fresco, you can use crumbled feta or goat cheese.

Variations:
- Add cooked black beans or chickpeas to the skillet for extra protein.
- Use flour tortillas instead of corn tortillas.
- Make a vegan version by omitting the cheese and adding sliced avocado or guacamole instead.

Tips and tricks:
- To make the tacos more filling, serve them with a side of rice or beans.
- If you want to make the dish spicier, leave the seeds in the jalapeño pepper or add a pinch of cayenne pepper.
- To save time, you can roast the tomatillos and sauté the zucchini and onion mixture ahead of time and store them in the fridge until ready to use.

Storage instructions:
- Store any leftover tomatillo and zucchini mixture in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- To reheat the mixture, place it in a skillet over medium heat and stir until heated through.

Presentation ideas:
- Arrange the tacos on a platter and garnish with chopped cilantro and lime wedges.

Garnishes:
- Crumbled queso fresco, chopped cilantro, sliced avocado, lime wedges

Pairings:
- Serve the tacos with a side of Mexican rice and refried beans.

Suggested side dishes:
- Mexican rice, refried beans, corn on the cob, roasted sweet potatoes

Troubleshooting advice:
- If the tomatillo sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the zucchini and onion mixture is too dry, add a splash of water or vegetable broth to the skillet.

Food safety advice:
- Make sure to rinse the tomatillos thoroughly before using them.
- Store any leftovers in the fridge within 2 hours of cooking.

Food history:
- Tomatillos are a staple ingredient in Mexican cuisine and are often used in salsas and sauces.

Flavor profiles:
- The tomatillo and zucchini mixture is tangy, slightly sweet, and savory, with a hint of smokiness from the paprika.

Serving suggestions:
- Serve the tacos with a side of Mexican rice and refried beans for a complete meal.

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Region: Mexican

Taste: Tangy, Spicy, Savory, Fresh, Zesty