Calbacita Tacos Recipe | Fresh Tastes | PBS Food

Calbacita Tacos

Recipe courtesy of Fresh Tastes
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)

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Yield: Serves 6

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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.
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