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Corn and courgette tacos

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Heat the oil in a pan and gently sauté the chopped vegetables until tender ( for about 10 minutes).
  3. 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.
  4. 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.