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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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%
