Triple Veggie Threat: Calbacita Tacos | Fresh Tastes Blog | PBS Food

Triple Veggie Threat: Calbacita Tacos


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In a month full of tacos, this is the second recipe I’m bringing you and I’m super excited about them.

Last weekend I was in Sun Valley—a part of Los Angeles I never venture into—to gather some home supplies. While I was shopping and browsing aisles of countertop options, I realized I hadn’t eaten ALL day and needed food ASAP. I looked at good ol’ Yelp and found a place with really good reviews that was located in a Chevron gas station.


I was a little reluctant, mainly because I thought it might be a chain restaurant, but after we entered the Chevron and I took a look at people’s plates (and there were a lot of people!), and my initial worries vanished. The food was DELICIOUS. I ended up with a veggie burrito (people raved about it) and it was filled with the best tasting sautéed zucchini. I was so grateful that the veggie option wasn’t an afterthought, instead it was the star of the menu.


Inspired by this meal, I decided to season zucchini, squash and corn with spices and salt. I like to salt zucchini at the end of the cooking so they don’t release too much water. I also don’t like cooking it down too much. The filling is flavorful and easy to throw together. I like to garnish it with some cotija cheese, some fresh cilantro and I love burning the edges of my tortillas just a little bit. That extra char flavor is my favorite.


Calbacita Tacos

Calbacita Tacos horizontal

Ever expect zucchini, squash and corn tacos to be bursting with flavor? Throw some cotija cheese, cilantro and avocado on top for the full effect. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • Calbacitas: 
  • 1 tablespoon olive oil 
  • 1/4 red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground Ancho chile powder 
  • 1/4 teaspoon ground cayenne pepper 
  • 1 small zucchini, diced 
  • 1 small squash, diced
  • 1 ear of corn, kernels removed
  • Salt to taste
  • For Serving: 
  • Guacamole
  • Corn or flour tortillas 
  • 2 ounces cotija cheese, crumbled 
  • Limes, for serving


  1. In a large saucepan or skillet, set over medium heat, add the olive oil. When warm, add the diced onion and cook until softened, about 5 minutes. Next, add the garlic and spices; mix until the onions are thoroughly coated in the spices. Then add the zucchini, squash and corn. Give it a good mix and cook until slightly softened, about 10 minutes, stirring the mixture intermittently. Salt to taste. I ended up adding about 1 teaspoon. 
  2. To assemble the tacos, fill the corn tortillas with a few spoonfuls of the zucchini mixture. Top with a sprinkling of cotija cheese and a dollop or two of guacamole.

Yield: Serves 6

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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