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Charred Corn Tacos with Zucchini-Radish Slaw

yield: 4 total time: 40 minutes
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Ingredients

  • 1/2 pound red radishes from about 2/3 of a bundle with stems and leaves, trimmed
  • 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 white onion medium, finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons epazote chopped, if you can find it, cilantro or pasley, for the cilantro-averse leaves, optional
  • 1/2 cup cotija cheese crumbled, or another salty, crumbly cheese such as ricotta salata or feta
  • 1/4 teaspoon chili powder
  • 12 soft corn tortillas small, 6-inch

Nutrition

  • Calories : 230 calories
  • Carbohydrate : 11 grams
  • Cholesterol : 45 milligrams
  • Fat : 17 grams
  • Fiber : 3 grams
  • Protein : 10 grams
  • SaturatedFat : 9 grams
  • Sodium : 540 milligrams
  • Sugar : 4 grams
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