Calabacitas Tacos with Corn & Cucumber Salad
Summer's abundant squashes are perfect for vegetarian tacos. Paired with a fresh corn and cucumber salad, and you have a super-fresh, light summer supper.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Medium
Mushrooms
3.5 1.75 oz
Yellow Squash (Organic)
1 0.5 Whole
Zucchini (Organic)
1 0.5 Whole
Bell peppers (Organic)
1 0.5 Whole
Cucumber
1 0.5 Whole
Sweet Corn
2 1 Whole
Jalapeno Pepper (Organic)
1 0.5 Whole
Basil
0.11 0.06 oz
Chives
0.2 0.1 oz
Basil
0.2 0.1 oz
Protein & more
Corn tortillas
1 0.5 Package
Vegan cheddar
1 0.5 oz
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Cumin powder
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Basil Chive Dressing (Base, Vegan)
Garlic
1 0.5 Clove
Lime juice
1 0.5 teaspoon
Mayonnaise, vegan
1/3 0.165 cup
Prep ahead (optional)
a. Husk corn, cut kernels from cob. b. Cut yellow squash & zucchini into ¼” thick strips. c. Very thinly slice yellow onion & optional jalapeno. d. Slice cherry tomatoes in half or quarter. e. Peel cucumber as desired, cut in half lengthwise, and ¼” dice. f. Trim bell pepper stem, remove seeds, cut into strips. g. ¼” slice cremini mushrooms. h. Finely mince chives and basil.
Instructions
1
Assemble salad:
a. In medium bowl, add corn (cut kernels from cob), cucumber (peel as desired, cut in half lengthwise, ¼” dice), and cherry tomatoes (slice in half or quarter).
b. Add basil (finely mince) and chives (finely mince) to basil chive dressing base. Stir to combine. Add dressing to corn, cucumbers, and tomatoes. Mix to combine, and salt to taste. Set aside.
2
Cook taco filling:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add yellow onion (thinly slice). Cook until caramelized, about 6 minutes.
b. Add yellow squash (cut strips), zucchini (cut strips), and calabacitas spice mix. Stirring constantly, cook until soft but not mushy, about 4 minutes.
c. Add bell pepper (trim stem, remove seeds, cut into strips) and cremini mushrooms (¼” slice). Cook about 2 more minutes, or until soft.
3
Serve:
a. Warm tortillas in a dry sauté pan over medium-high heat or directly on a gas burner and flip with tongs. In a pinch, warm them in the microwave.
b. Fill with vegetables.
c. Garnish with vegan cheddar and (optional) jalapeno (very thinly slice or mince, with or without seeds).
d. Serve cucumber corn salad alongside.
Chef's notes
For the meat lovers in your crowd, this recipe is the ideal foundation for chicken or beef fajitas. We highly recommend a dollop of guacamole or some sliced fresh avocado, and a spoonful of salsa wouldn't hurt either.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX