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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