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.

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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.

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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.

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Calbacita Tacos

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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)

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    Ingredients

  • 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

    Directions

  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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