Zucchini and Poblano Tacos

Zucchini and poblano peppers complement each other in the vegetarian tacos. I served this with a homemade salsa verde.

Zucchini and Poblano Tacos
Serves 2

1 zucchini
1 poblano pepper
6 small corn tortillas
Salsa verde (recipe follows)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper
For serving: shredded queso fresco, chopped tomatoes, diced red onion, lettuce, and cilantro

1. Place poblano under broiler. Broil about 10 minutes, turning occasionally. Poblano should be blacked.
2. Let sit until cook enough to handle. Peal off blacked skin. Slice in strips.
3. Meanwhile, slice zucchini into strips. Heat olive oil in pan over medium heat. Add zucchini and cook until just tender, about 10 minutes. Add poblano and cook 5 minutes more. Season with cumin, chili power, salt, and pepper.
4. Heat corn tortillas over open flame or in dry skillet.
5. Serve zucchini and poblano filling on a platter with shredded queso fresco, chopped tomatoes, diced red onion, lettuce, and cilantro.

Salsa Verde

Serves 2
4 tomatillos, husks removed and diced
1/4 a white onion, diced
1 garlic clove, minced
1/2 lime, juiced
Salt and pepper


1. In sauce pan, heat 1 teaspoon olive oil. Add onion and cook 5 minutes.
2. Add tomatillos and garlic. Cook until tomatoillos are softened, about 10 minutes.
3. In blender, add vegetables, lime juice, salt, and pepper. Blend until smooth.