Tacos de calabacitas – tacos with sautéed zucchini and cheese Recipe
Tacos de calabacitas are milder, vegetable tacos with sautéed zucchini, corn and cheese, popular in Mexican homes as a lighter alternative to meat versions. It’s a great way to sneak in more vegetables, especially in summer when zucchini is cheap and everywhere. The dish is delicate, but thanks to the cheese and spices still very satisfying.
Tacos de calabacitas are everyday home cooking from Mexican kitchens, where zucchini and corn meet gooey cheese in a soft tortilla. The dish is mild, but cumin, chili and lime juice give it character so you don’t feel like you’re eating “just vegetables”. It’s a great example of how to turn a few inexpensive ingredients into something that tastes like comfort food rather than heavy fast food.
Chef's tips
Don’t cut the zucchini too small – pieces that are too tiny will quickly fall apart and turn into a mash, and here you want slightly firm cubes. Watch the heat: if the pan is too hot, the vegetables will burn on the outside while staying hard inside; it’s better to cook them a bit longer over medium heat. Add the cheese after taking the pan off the heat – that way it will melt evenly without the fat separating.
How to serve
Serve the tacos immediately after assembling, drizzled with lime and, if you like, topped with a spoonful of thick sour cream or plain yogurt. They go perfectly with a simple salad of tomato and red onion or a bowl of Mexican-style black beans. It’s an ideal dish for a quick weeknight dinner when everyone is hungry and you need something on the table in under half an hour.
Ingredients
- zucchini - 500 g
- corn - 150 g
- onion - 1 piece
- garlic - 2 cloves
- chili pepper - 1 piece
- cheese - 120 g
- corn tortilla - 12 piece
- vegetable oil - 2 tablespoons
- cumin - 0.5 teaspoons
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
- lime - 1 piece
Preparation
- Wash the zucchini, trim the ends and cut into small cubes (about 1 cm). Peel the onion and finely dice it. Finely chop the garlic.
- Halve the jalapeño, remove the seeds if you want a milder version, and chop finely. Drain the corn from its liquid.
- Heat the oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the garlic and jalapeño and fry for 1–2 minutes, stirring, until they become very fragrant.
- Add the diced zucchini, cumin, salt and pepper. Stir and cook for 8–10 minutes, stirring from time to time, until the zucchini softens but still keeps a slightly firm texture. If it starts to brown too much, lower the heat.
- Add the corn, stir and cook for another 2–3 minutes, until everything is hot.
- Remove the pan from the heat, add the grated cheese and stir until it starts to melt and combines with the vegetables into a slightly stretchy mixture.
- Warm the tortillas in a dry pan for 30–40 seconds on each side, until they are soft and pliable.
- Spoon a portion of the hot zucchini and cheese mixture onto each tortilla. Fold the tortillas in half.
- Serve the tacos immediately, drizzling them with lime juice squeezed just before eating.
Storage
Keep leftover filling in an airtight container in the fridge for up to 2–3 days. Reheat gently in a pan, adding a splash of water if needed. Warm fresh tortillas and assemble the tacos just before serving so they stay soft and don’t fall apart.
