Grated Squash, Corn and Tomatillo Tacos Recipe
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
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Ingredients
- 1 tablespoon extra virgin olive oil or sunflower oil
- 1 small red onion, chopped
- 1 to 2 garlic cloves, minced
- 1 to 3 serrano or jalapeño chiles, minced (to taste)
- 1 pound summer squash, grated
- Kernels from 2 ears of corn
- 1/4 cup cilantro (more to taste)
- 10 to 12 corn tortillas
- About 1 cup cooked tomatillo salsa
- 3 ounces crumbled queso fresco or feta
- Shredded cabbage for topping (optional)
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