Tacos de Chiles Serranos

Tacos de Chiles Serranos are a vibrant and spicy Mexican dish featuring roasted serrano peppers stuffed with seasoned vegetables and served in warm corn tortillas. This dairy-free delight is bursting with flavor and perfect for a satisfying supper.

Ingredients

• Serrano peppers - 4 large
• Olive oil - 2 tablespoons
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 small, diced
• Corn kernels - 100 grams (fresh or frozen)
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash the serrano peppers and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for 15-20 minutes until the skins are blistered and slightly charred.
3. While the peppers are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent.
4. Add the minced garlic and diced zucchini to the skillet, cooking for an additional 3-4 minutes until the zucchini is tender.
5. Stir in the corn kernels, chopped cilantro, lime juice, salt, and black pepper. Cook for another 2-3 minutes until heated through, then remove from heat.
6. Once the peppers are done roasting, let them cool slightly, then carefully make a slit down the side of each pepper to remove the seeds and membranes.
7. Stuff each pepper with the vegetable mixture, then warm the corn tortillas in a dry skillet for about 30 seconds on each side.
8. Assemble the tacos by placing the stuffed serrano peppers in the warm tortillas and serve immediately.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C from the serrano peppers and vegetables.
• High in fiber, supporting digestive health.

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