Summer Tacos
Elevate your mealtime this summer with these super simple veggie tacos. These are perfect for midweek meals, where everyone can just dig into what is in the middle of the table. The prep is minimal, it is quick cooking time and it is fairly cheap to make too when courgettes are in season. Any leftovers can be stored in the fridge for up to 3 days, and works nicely in quesadillas as well as with cous cous or quinoa for a light salad.
Serves: 4 adults as a starter, 2 adults as a main
Prep: 5-10 Mins
Cooking Time: 15 Mins
Ready In: 20 Mins
- 1 Echalion Shallot
- 1tbsp Olive Oil
- 1 Large Courgette
- Roughly 100g Frozen Sweetcorn Kernels
- 1tsp Rosemary
- 1tsp Oregano
- Soft Corn Tacos
Suggested Toppings:
- Lime Wedges- highly recommend you don't skip these!
- Pomegranate Seeds
- Hard Goats Cheese
- Garlic mayo
- Chopped lettuce
- Dice the shallot and start to gently saute in a large frying pan in a little olive oil whilst you prep the courgette. Stir occassionally.
- Whilst the onion is cooking, dice the courgette to the rough size of sweetcorn kernels. Tip it into the pan, along with the remaining taco ingredients.
- Continue to cook on a medium/low heat, stirring occasionally, until the courgette is slightly soft, but you don't want it to be mush, and the sweetcorn should be cooked through. Don't worry if it catches in the pan slightly, it actually adds to the flavour a little I think.
- Serve in the middle of the table with soft corn tacos, lime wedges and any other extra toppings you want to add.
Method
- Dice the shallot and start to gently saute in a large frying pan in a little olive oil whilst you prep the courgette. Stir occassionally.
- Whilst the onion is cooking, dice the courgette to the rough size of sweetcorn kernels. Tip it into the pan, along with the remaining taco ingredients.
- Continue to cook on a medium/low heat, stirring occasionally, until the courgette is slightly soft, but you don't want it to be mush, and the sweetcorn should be cooked through. Don't worry if it catches in the pan slightly, it actually adds to the flavour a little I think.
- Serve in the middle of the table with soft corn tacos, lime wedges and any other extra toppings you want to add.
Ingredients
- 1 Echalion Shallot
- 1tbsp Olive Oil
- 1 Large Courgette
- Roughly 100g Frozen Sweetcorn Kernels
- 1tsp Rosemary
- 1tsp Oregano
- Soft Corn Tacos
Suggested Toppings:
- Lime Wedges- highly recommend you don't skip these!
- Pomegranate Seeds
- Hard Goats Cheese
- Garlic mayo
- Chopped lettuce
Additional Information
Please make sure that the corn tacos you are using are Gluten Free if this is something you need to factor in- they often are, but it can vary brand to brand. I have not put this in my weaning section due to the small, loose kernels and the fact the courgette should still be a bit firm.
You Might Also Like...
Try out these healthy fish tacos to switch up fajita night and ditch the shop-bought seasonings!
These delicious chicken fajitas are a go-to for us- super speedy and much lower in salt than shop-bought mixes.
Making this amazing dip at home is miles better than the shop-bought ones and a great one to get your kids to make too!
