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.
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
- 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.
- 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.
- 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.
