My mom was surprised I could just pick a recipe off your blog and make it :) I lost my cooking halo to the truth! Also, have you seen August’s Bon Appetit? Super tasty. Sep 6, 2019 - Sure, it’s only been one month since I wrote “I don’t find summer squash naturally loveable. It forms a nice handle to make charring the corn really easy. Zucchini tacos, who knew? I made these last night and LOVED them. No need for washing another pan. I can have my taco and not feel bad about all the fat and calories. I’m in the same situation as you; tiny NYC apt. 2 limes Grilled shrimp possibly? In a small bowl, whisk olive oil and minced garlic together – set aside. The brine and crunch of the kale cabbage slaw, creaminess of the avocados (or as I call it, God’s gift to man), and the creamy lime-y flavour of the lime crema makes this the ultimate loaded taco treat. It’s a fun recipe to make with friends because there is plenty of prepwork and everyone can be doing something. Even shared with the kids at the next table! Now all I want out of life is tacos! Ambitious Kitchen is a healthy food blog with wholesome cooking and feel-good inspiration. I prefer them when they`re not charred, but kind of grilled in a flat, gritty surface….and you had the right idea with the cheese, esquites really do need the saltiest, cheapest and hopefully more plastic-y cheese you can find. I’ve been a taco lover since age 5 (family taco nights were my favorites) so I’m obviously always all about trying to find new awesome types of tacos (and/or Mexican food in general, actually). My husband said “What, no meat?” in a very sad voice too. I don’t have a gas stove, so I sauteed frozen corn in a cast-iron skillet and still got a little of that blackened corn taste (just a little). sigh . smitten kitchen… Very cool idea. Those look so delicious. Sep 23, 2011 - Charred sweet corn, a zucchini-radish slaw, salty cheese, and lime fold into the most summery taco I can dream up. SO FREAKING GOOD!!! It’s then seasoned with lime juice, chile powder and served with mayo in small cups. I am now also preparing my own corn tortillas. Tag Archives: Smitten Kitchen. It looks so good… such a combo! looks delicious!! That looks fantastic. Zucchini signals the official start of summer and all the other vegetables that are on the way. Tomorrow it will be 100 degrees (38 Celsius) in the city, damper than a sauna and stinkier than a trash strike. . We are all “foodies” and I can’t wait to show off my newest recipes! Don t be nervous about the salt. See above). My friends and I brought a huge amount of tortillas on a 9-day canoe trip in the Canadian wilderness. The combination of not cooking due to the extreme heat + abundant shares from the CSA have made my refrigerator look like a garden gone amok. You KNOW I keep a ruler next to the cutting board. I had to say how unbelievably coincidental it is that I have radishes, zucchini, corn, and feta in my fridge – all with no plan – and a lunch tomorrow that I couldn’t quite figure out what to make for! I like the idea of the slaw to give it some crunch. I’m not, because every time I read that description, I run to JFK and book the next flight to Mexico. This recipe was adapted from Smitten Kitchen. These sound great! So let’s say I couldn’t find either of those cheeses you recommended at Jewel. I got the best compliment from my classically trained chef of a husband tonight on these tacos: ‘you could sell these’. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes. I love it! I’m with Andrew, esquites is the best thing I have ever eaten. Just toasting the tortilla in the pan makes a world of difference to the flavor and texture of the taco experience! Add zucchini in a single layer; sprinkle with cumin and coriander. I might not be able to handle the delight.) I tried your smashed black bean tacos and fell in love with those so I am eager to experiment with some new fillings. I really need to hunt harder for cotija cheese…maybe I’ll hike up to the Latino neighborhood just west of me and see if I can find it there. Spread about 1/4 cup of the refried beans onto each zucchini taco shell. Oh my goodness, this made my mouth absolutely water. OMG. I was excited when a Diana Kennedy book came in at the library for me yesterday, and now I’m excited that you’ve given a new Mexican! Sprinkle baking powder and baking soda … Add pork chops to pan, season with salt, and sear for approx. I’ve never been a big fan of sandwiches (I know, I’m weird) so tacos were always my favorite handheld lunch alternative. It’s a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. These are such a great spin and have some serious veggie-inspiration! Everything would be going much faster. Made these last night and they were FREAKING DELICIOUS. I made some with out cheese and added avo (vegan version, also without butter) and some with cheese. It’s amazing–two ingredients I dislike (radishes and raw zucchini) and one that I am sort of neutral on (sweet corn) have equaled the yummiest meal I’ve made all summer!! Sprinkle baking powder and baking soda … Is there a way to find other “grilling on stovetop” recipes on your site? uhm yeah….warmed in butter, naturally. That first photo of them is seriously tempting. If you don’t have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Another hit, Deb! Surely I wont think of it as actual esquites but it does sound good. So, so good. In another bowl, stir together the wet ingredients: non-dairy milk, brown sugar, melted vegan butter, apple cider vinegar, and vanilla. Of course, if you are ever in the area (CA) maybe you can pick an epazote plant of your own! this is going to be one of the first things I make. -D. yay! this is my first blog post ever!). Check it out!] note to self: do not read your yummy blog when hungry. What a great recipe! My husband and I both love tacos! Im sure we’ll be doing some take on that at Dicksons Farmstand Meats, where I am now running the kitchen. Charred corn can do no wrong and those tacos looks amazing! Thanks for reminding us that good food can be so easy. The timing on this post couldn’t be better! — will have to try this when I get back from the beach next week! Just get it done and over with. Also I’d been avoiding corn tortillas – too many dried nasty ones that spill the taco guts on your lap. It was a couples project with my husband charring the corn over the gas burner (it must be a ‘harkening-back to the cave days’, guy-thing) while I happily mandolined and matchsticked. We lovingly call them “corn cups” and they are delicious, although I am looking forward to the addition of the salty cheese in place of the mayo. pepper flakes! I have to start with a clean kitchen or I can’t get my head together. enjoy summer while it lasts Deb. Thanks for the wonderful ideas with which you always inspire me! I love your photography style, the dark colour of your backdrop brings the colour of the vegetables and cookware to life so brilliantly. I love, love, love this! Something that is genius, and so healthy: ) to get a nice on... To go with them even though it hasn ’ t regular dinner rotation in house... It wasn ’ t be better a girl-crush kinda way ) on your?... That right now again with the rest of the ears of corn until well-blackened but not burnt... I experimented with chili sauce, sour cream, and when cool enough to handle, shave off kernels a... 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