Taco Flavored Zucchini
2 servings
Ingredients
1 tablespoon olive oil
2 medium zucchini
2 tablespoons finely chopped onion
1 garlic clove, minced
1 teaspoon of your favorite taco seasoning
1 hot pepper (serrano), seeded and minced
1/4 cup prepared salsa
1/2 cup shredded cheddar cheese
Directions
Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch shells. Brush with oil; set aside. Chop zucchini pulp.
In a skillet, saute pulp, hot pepper, and onion in oil. Add garlic and taco seasoning; cook 1 minute longer. Add salsa; cook and stir for 1 minute.
Remove the skillet from the heat. Stir in the cheese. Spoon the mixture into the zucchini shells.
Preheat an outdoor grill. Grill, covered, over medium heat for 15 minutes or until the zucchini is tender. You may also bake the stuffed zucchini in a 400 degree F oven for 20-25 minutes.
Carne Asada
Epazote has a sharp, herbal flavor, reminiscent of oregano and fennel with minty, pine notes. It is commonly found in Mexican cooking.
Ingredients
1/2 pound skirt steak or flank steak pounded thin
Marinade
1/2 teaspoon dried cilantro
1/2 teaspoon dried epazote
1/2 teaspoon dried oregano
1/4 cup olive oil
1 tablespoon freshly squeezed lime juice
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine the marinade ingredients in a shallow glass dish. Cut the steak into 4 pieces and pound them to an even thin thickness. Marinate beef in the refrigerator, 2 hours to overnight.
Preheat an outdoor grill or stovetop grill for medium heat and lightly oil the grate. Grill beef over direct heat until firm and pink in the center, 2 minutes per side. Remove steak to a platter and let rest for 5 minutes.
Coleslaw
Ingredients
1/4 of a large head of savoy cabbage, finely shredded
1 cup shredded carrot
1/4 cup finely chopped sweet onion
Dressing
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 tablespoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon fresh lemon juice
Directions
Place the dressing ingredients in a serving bowl and mix well. Add the cabbage, carrots, and onion. Thoroughly combine and refrigerate covered for several hours.
Animalcouriers
We were given a monthly box set of recipes and herbs/spices for Christmas. February’s was Mexican. We tried out a set of the recipes and loved them. Going to have to find a source of Epazote now.
For the Love of Cooking
Yum! Looks tasty.
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Linda Anselmi
Love Mexican food and love zucchini so your Zucchini tacos is awesome — must try! Thank you!!