South Texas Vegetable Tacos with Goat Cheese

Kitchen Tested
  • Yield 4 servings
  • Prep 15 mins
  • Cook 40 mins

A healthy Tex-Mex entree loaded with vegetables.

Vegetable-Tacos-South-Texas-Goat-Cheese-Relish
Mark Boughton

Serve with black beans and rice, if desired. If you have leftover vegetables, they're delicious scrambled with an egg or two (and served in a tortilla, of course) the following day.

Ingredients

2 large poblano chile
2 tablespoons olive oil
1 large red onion, slivered
4 small zucchini, cut into half moons (about 3 cups)
1/2 teaspoon kosher salt
1 cup fresh corn kernels
2 teaspoons dried oregano
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Coarsely ground black pepper
8 ounces goat cheese
8 fresh corn tortillas

Instructions

  1. Cut chiles in half lengthwise. Place on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred. Place in a heavy zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins and seeds. Chop.
  2. Heat oil in a large skillet over medium-high heat. Add onion, zucchini and salt; sauté 7 minutes or until lightly browned. Add corn; cook 2 minutes. Add oregano, cilantro, lime juice and chiles; cook, stirring, until thoroughly heated. Season with black pepper.
  3. Heat tortillas one at a time in a dry cast-iron skillet over medium heat. Spread each with 2 tablespoons goat cheese, top with vegetable mixture and serve immediately.

Recipe by Paula Disbrowe.

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