Tacos, Enchiladas, Tamales, Tostadas

Summer Squash Tacos with Sweet Corn & Queso Fresco | Print |
(1 vote, average 5.00 out of 5)




Serves 4

  • 1 ½ pounds assorted small summer squash, such as zucchini, yellow squash and pattypan
  • 1 tablespoon safflower or expeller-pressed canola oil
  • 3 garlic cloves, peeled and roughly chopped
  • 1 pouch (8 ounces) Frontera Key Lime Cilantro Taco Skillet Sauce
  • ½ cup fresh corn kernels (cut from 1 ear of corn)
  • ½ cup crumbled queso fresco, farmer’s cheese or mild feta
  • Chopped cilantro for garnish
  • 8 to 12 warm corn tortillas for serving
  1. Trim off tops and bottoms from squash. Cut into ½-inch pieces.
  2. Heat oil in a large (12-inch) nonstick skillet over high heat. Add half of the squash to the pan in a single layer. Cook over high heat, without turning, until golden, about 2 to 3 minutes. Stir and cook just until crisp-tender, about 1 minute more. Remove to a plate and repeat with remaining squash.
  3. Combine all cooked squash, corn and sauce in skillet. Cook and stir over medium-high heat until hot, about 2 minutes.
  4. Sprinkle with crumbled queso fresco and cilantro. Pass warm corn tortillas for making tacos.