Veggie Tacos
- Olive oil
- 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
- 1/2 medium onion, chopped
- 1 garlic clove, chopped
- 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
- 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
- Salt
- Pinch of ground cumin
- Pinch of ground oregano
- 1 small to medium tomato, chopped
- 4 corn tortillas
- 4 slices cheddar cheese
- 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
- A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro, fresh (3 sprigs)
- Cumin, ground (1 Pinch)
- Green chile, large fresh mild (1)
- Jalapeno chile pepper, fresh (1/2)
- Onion, medium (1/2)
- Oregano, ground (1 Pinch)
- Tomato, small to medium (1)
- Zucchini or summer squash (1 cup)
- Cooking & Baking
- Garlic clove (1)
- Olive oil (1)
- Salt (1)
- Bread & Baked Goods
- Corn tortillas (4)
- Dairy
- Cheddar cheese (4 slices)
- Mexican cotija cheese (1/4 cup)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published September 5, 2009 (3 years ago).
100 people saved this recipe.
