charred corn tacos with zucchini-radish slaw
I would not say that previous to the last year, we were taco people. I can think of several carnitas that have brought me nearly to tears (and definitely to tears when they stopped delivering) and we’ve been doing an for years. But at some point in the last six months, I got bit with the taco bug bad and now I can hardly think of anything else to eat. Saturday afternoon and the toddler is napping and suddenly we’re hungry? Black bean tacos! Nothing but a couple zucchini in the produce drawer? Roasted zucchini tacos for dinner! I’m about thisclose to becoming the sort of person who . The taco has become the answer to all questions.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Taco | not in our table | 0 |
| Epazote | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound red radishes (from about 2/3 of a bundle with stems and leaves), trimmed
- 1 small (4 to 5 ounces) zucchini, long and narrow if you can find it
- 2 limes
- Salt
- 4 ears corn, husks removed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus additional if blistering tacos in skillet
- 1 medium white onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons chopped epazote (if you can find it), cilantro or pasley (for the cilantro-averse) leaves (optional)
- 1/2 cup (2 1/2 ounces or 70 grams) crumbled cotija cheese (or another salty, crumbly cheese such as ricotta salata or feta)
- 1/4 teaspoon chili powder
- 10 to 12 small (6-inch) soft corn tortillas