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Ingredients

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

Instructions

  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.

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The recipe was originally published as South Texas Vegetable Tacos with Goat Cheese on Relish.com

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