Today, it reached 86 degrees in west Michigan. Did I mention it’s SEPTEMBER! So what better way to celebrate summer’s last hurrah? Summer Squash Tacos. This is a colorful way to get your family/friends to eat their veggies AND use up that plethora of summer squash you have sitting in the crisper waiting for a slow veg death. Throw in some homemade corn tortillas (thanks for the idea Chef Mike and Andrea) and you have a substantial tasting low-fat and low-cal dish. Easy on the add on’s and you can keep it healthy and light. Make the tortillas, the taste of fresh corn tortillas will change your life. I swear.
Corn Tortillas
- 2 C Masa Harina
- 1 1/2 C Hot water
- 1 tsp kosher salt
Yeah, that’s it. Three ingredients. Combine the Masa Harina and salt with the hot water until it takes form, cover, toss in fridge for an hour. After you let it set, form 2 inch balls with the corn dough, press with tortilla press or old school like I do, between 2 sheets of wax paper with a rolling pin, then toss on a dry fry pan 1 min first side, a few seconds on the second side and keep in a warm oven covered until you are done frying all of the tortillas.
Summer Tacos
- 1 tsp oil
- 2 C frozen or fresh corn kernels
- 1 C chopped sweet onion
- 1/4 C red pepper, diced
- 1/4 C poblano pepper, diced
- 3 cloves garlic, minced
- 4 roma tomatoes, roughly chopped
- 3 small summer zucchini, diced
- 1 C black beans (I used fresh made, frozen from a previous post)
- 1 tsp epazote or oregano
- 1/4 tsp fresh ground pepper
- salsa, light sour cream, reduced fat cheese, hot sauce, lime, pickled jalapenos
Heat the oil in a wok or large fry pan. Toast corn if fresh, if using frozen corn, in pan with oil combine, onion, peppers, garlic and fry until tender crisp, add zucchini, beans, pepper, epazote, tomatoes and frozen corn cook until warm. To serve, top corn tortillas with veg mix and salsa, sour cream, cheese, hot sauce and jalapenos.
Veg Bon Vivant 