Tacos de Calabacitas

Tacos de Calabacitas are a vibrant and flavorful vegan dish featuring sautéed zucchini and corn, wrapped in soft corn tortillas. This delightful meal is not only easy to prepare but also packed with nutrients and a burst of Mexican flair.

Ingredients

• Zucchini - 2 medium (about 300g)
• Corn kernels - 150g (fresh or frozen)
• Red bell pepper - 1 medium (about 150g)
• Red onion - 1 small (about 100g)
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 1/4 cup (chopped)
• Corn tortillas - 4 small
• Lime - 1 (cut into wedges for serving)

Steps

1. Wash and dice the zucchini, red bell pepper, and red onion into small pieces. Mince the garlic.
2. In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, sautéing for about 2-3 minutes until fragrant and translucent.
3. Add the zucchini and red bell pepper to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.
4. Stir in the corn kernels, cumin, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes until the corn is heated through.
5. Remove the skillet from heat and fold in the chopped cilantro.
6. Warm the corn tortillas in a separate skillet or microwave until pliable.
7. Assemble the tacos by spooning the vegetable mixture onto each tortilla. Serve with lime wedges on the side.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, which aids digestion and promotes a healthy gut.

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