Mexican Zucchini Tacos
If you're looking for ways to get your family to eat healthier - then you've GOT to try these Mexican Zucchini Tacos. The perfect end-of-summer recipe.
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Cooking tools:
- Blender
- Dutch oven
- Skillet
- Pepper mill
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
- Stove
- Pot
- Refrigerator
- Airtight container
- Plate
Ingredients
- 1 white onion, diced
- 1-2 Tbs veg broth to saute
- 3-4 cloves garlic, minced
- 1 cup corn
- 3 freshly roasted hatch green chiles (or 2 poblanos, or 4 oz can green chile)
- 4 zucchinis, cut into 1/2" cubes
- 1 1/2 cans fire-roasted tomatoes (or 2 large fresh - about 20 oz)
- 2/3 cup Green Chile Sour Cream
- 2-3 Tbs chopped cilantro
- 1/2 tsp cumin
- 1/2 tsp salt
- black pepper to taste
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