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Creamy Corn, Zucchini and Poblano Tacos

Traci York | Vanilla And Bean
  • 45 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Pepitas

3

/ 300g) Poblanos

4 tsp

Coconut Oil, (melted, unrefined virgin-cold pressed)

1 lb

Zucchini (sliced into bite size pieces - about 2 1/2 C)

1 1/4 cups

Sweet Corn (fresh off the cob if you can get it, otherwise, frozen)

2 cups

Purple Onion, (sliced in 1/2 moons, about one large)

2 cloves

Garlic (minced)

3/4 tsp

Cumin (ground)

3/4 tsp

Fine Sea Salt

1/2 tsp

Oregano (dried)

1/2 cup

Sour Cream or Creme Fraiche (or sub vegan sour cream for vegan option)

1/2

Lime, juiced

1

Fist Full of Fresh Cilantro (chopped for serving)

10

Corn or Flour Tortillas (gluten free if needed, look for organic and/or non GMO)

Avocado

Salsa

Fresh Cherry Tomatoes

Lime Wedges