South Texas Vegetable Tacos with Goat Cheese

Mark Boughton
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 40 mins

Serve with black beans and rice, if desired. If you have leftover vegetables, they're delicious scrambled with an egg or two (and served in a tortilla, of course) the following day.


2large poblano chile
2tablespoons olive oil
1large red onion, slivered
4small zucchini, cut into half moons (about 3 cups)
1/2teaspoon kosher salt
1cup fresh corn kernels
2teaspoons dried oregano
1/2cup chopped fresh cilantro
2tablespoons fresh lime juice
-- Coarsely ground black pepper
8ounces goat cheese
8-- fresh corn tortillas


  1. Cut chiles in half lengthwise. Place on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred. Place in a heavy zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins and seeds. Chop.
  2. Heat oil in a large skillet over medium-high heat. Add onion, zucchini and salt; sauté 7 minutes or until lightly browned. Add corn; cook 2 minutes. Add oregano, cilantro, lime juice and chiles; cook, stirring, until thoroughly heated. Season with black pepper.
  3. Heat tortillas one at a time in a dry cast-iron skillet over medium heat. Spread each with 2 tablespoons goat cheese, top with vegetable mixture and serve immediately.

Recipe by Paula Disbrowe.

Nutritional Info *per serving

  • Calories 460
  • Glycemic Load 0
  • Fat 26g
  • Saturated Fat 13g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 9g
  • Cholesterol 45mg
  • Sodium 610mg
  • Potassium 720mg
  • Carbohydrate 42g
  • Fiber 6g
  • Sugars 9g
  • Protein 19g
  • Trans Fat 0
  • Vitamin A 30%
  • Vitamin C 100%
  • Calcium 30%
  • Iron 15%