Green and yellow squash, corn, potatoes, and peppers add up to the best soft-taco filling ever. Add these pan-fried veggies to a soft tortilla along with shredded cheese for a colorful and scrumptious lunch.
Have you ever found yourself craving real food after you’ve been on vacation eating mostly fast food?
Bring on the vegetables! Salad! Color! Anything but fried food and/or sandwiches, right?
Squash (calabacitas) and potatoes made into soft veggie tacos is just what the doctor ordered for such cravings.
When I see yellow squash, zucchini, and sweet corn in the store, I start salivating for “calabacitas.” That’s Spanish for “little squash.” Although these gorgeous colors and fresh flavors used to be the staples of summer, we are no longer limited.
Don’t be afraid to mix it up…
Feel free to play fast and loose with the traditional ingredients and seasoning. I’m not thinking most people put potatoes in their “calabacitas,” but I love the texture.
No good tomatoes at the store? Leave ’em out. Got a few mushrooms in the produce drawer? Add them with the potatoes. Don’t like spicy? Leave out the green chilies. Like garlic? Go ahead. You get the idea.
What Else Can I Do with Squash (Calabacitas) and Potatoes?
Little squashes and potatoes make a good vegetarian entree as well as a side dish. However, my favorite way to eat them is in a veggie taco. Wrap the veggie mixture in a soft flour tortilla topped with some shredded cheddar. When this filling is waiting in the fridge, it makes me wish the clock hands would hurry up and move to 12:00 noon so I can eat.
- 3 ears fresh corn, husks and silks removed
- 1 tablespoon oil
- 2 medium potatoes, diced (peeled or not)
- 1/2 cup fresh or frozen chopped onion
- 3 yellow and/or zucchini squash, diced
- 2 small Roma tomatoes, diced
- 1/4 cup green chilies, chopped (canned or fresh roasted)
- 1 teaspoon dried or fresh oregano, chopped or 1 tablespoon fresh cilantro, chopped
- Salt and pepper
- 1/2 cup shredded Cheddar or goat cheese (optional)
- Wrap corn ears in plastic wrap. Microwave on HIGH 4-5 minutes.
- Preheat large skillet. Add 1 tablespoon vegetable oil. Add diced potatoes. Stir occasionally to brown all sides. Cover and cook until just tender. Add onion and saute until soft but not brown.
- Slice squash in quarters longways. Slice quarters crossways 3/4-1 inch thick. Add to skillet, cover and cook until slightly soft, stirring occasionally. Add tomatoes and green chilies, cover and cook 1 more minute. Season with salt, pepper, and your choice of spices.
- Slice corn off cob trying, to preserve large chunks. Very gently stir into other vegetables in skillet. Remove from heat and add cheese if desired.
- Serve in soft flour tortillas sprinkled with cheese.
- Watching your carbs? Leave the potatoes out or replace them with mushrooms.
- I love the look of chunks of corn so it's worth it to me to use fresh, but frozen corn can be used instead.
- Sometimes I add about 1 cup of fresh or frozen sliced okra along with the squash. Changes the character a bit, but it's oh so delicious!
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Amount Per Serving:Calories: 203 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 11mg Sodium: 145mg Carbohydrates: 29g Fiber: 4g Sugar: 7g Protein: 8g
This post was originally posted in 2010 but has since been updated, edited, and republished in February 2019.
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