Name: Corn and courgette tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 large courgette ( zucchini) about 35; 1 sweet corn; 1 green chilli; 1 clove of garlic; 1 Tbsp olive oil; 2 shallots; 2 shallots; 1 Tbsp chopped mint leaves; 1 Tbsp chopped fresh parsley (or chervil); juice of half a lime; Salt & pepper; (corn) tortilla sheets; Optional: feta or chorizo (see tips)

Corn and courgette tacos

18 Jul 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

These corn and courgette tacos are typical of Mexican street food. Do use proper, corn tortillas, which can be bought in Mexican food stores! The filling is quick and easy, and you can add meat or cheese to it if you like! Perfect for parties all year round.

Ingredients

1 large courgette ( zucchini) about 35
1 sweet corn
1 green chilli
1 clove of garlic
1 Tbsp olive oil
2 shallots
2 shallots
1 Tbsp chopped mint leaves
1 Tbsp chopped fresh parsley (or chervil)
juice of half a lime
Salt & pepper
(corn) tortilla sheets
Optional: feta or chorizo (see tips)

Instructions

Cut the corns off the cob with a sharp knife. Dice the courgette. Finely chop the onion and garlic. Deseed and finely chop the chilli.
Heat the oil in a pan and gently sauté the chopped vegetables until tender ( for about 10 minutes).
When the corn is soft and the onion is light brown, stir in the herbs and season with salt, pepper. Add the lime juice. Cover and keep warm.
Heat a heavy based tortilla pan or pancake pan and warm the tortilla wraps fora minute or so then slide them onto a plate. Spoon some of the zucchini & corn filling on top, fold in half and serve immediately.