ok so. after I graduated from college, my parents, older brother, boyfriend, and myself decided to run around my college “town” (one square mile of crammed-together-overpriced apartments, bars, liquor stores, and mexican food, all mere steps away from the beach) and.. for lack of a better (tactful) word… explore. Anyways. One of the last stops of the evening before my little brother begrudgingly picked us up to drive us back to our hotel was a little place called El Sitio. Now if anyone is ever in the Santa Babara Area; drive to Isla Vista and EAT at El Sitio. If you love mexican food (real mexican food not taco bell or El Torito) you will not be dissappointed.
Most of us were pretty full already, but my mom wanted to try something called a zucchini taco. I had never heard of it, but she thought it sounded like the most delicious thing in the world. And as it turns out, it really was. She was kind enough to share with both me and Brett, and dear lord almighty, those tacos were delicious. Unfortunately, we weren’t able at that precise moment in time to figure out how they made them, and we haven’t gotten to go back since.
But, this summer we were determined to try again. Since we live absolutely nowhere near IV anymore, and the only thing Hawaii lacks is good Mexican food, there wasn’t anywhere we could go to try another one of these and try to figure out how to do it at home. So, we turned to the trusty internet and our often-totally-ridiculous-but-always-trying-real-hard imaginations. And we made a zucchini taco. (Actually, Brett made the zucchini tacos. I just watched and ate). We have tried this a couple of different times now, so what I’m showing you is maybe our 2nd or 3rd attempt… and it’s still not perfect. But it’s good enough to share, and if you try these and can come up with something to make them better… please please pleaasseee share with me!!
zucchini tacos (made mostly from Brett’s imagination, with the help of several websites I don’t recall. Brett made these. Not me. I just took the pictures and warmed the tortillas.)
- 1 tsp oil
- 1 medium zucchini, diced
- 1 tbsp butter
- 1 hot red pepper (I don’t know what they’re called..) roasted under the broiler, peeled and finely diced
- 2 shallots or 1/2 onion, finely diced
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp marjoram
- 1/8 tsp cinnamon
- cream (sorry, no measurement)
- salt and white pepper
- soft taco-size flour tortillas (or corn, if you prefer)
- your favorite taco cheese
- cabbage, sour cream, salsa, guac, or whatever you like to top your tacos with. (we just used cabbage and sour cream because that’s all we had. but the sauce is so flavorful you could get away with just cheese and it would still be delicious)
- heat the oil in a 10 inch skillet and cook the zucchini for a couple of minutes until starting to brown. remove zucchini from pan and set aside.
- melt the butter in the same skillet over medium heat. Add the shallots and peppers and cook for just a minute. Then add the spices and cook until shallots are translucent and everything smells delicious
- Turn the heat to low and add in the cream. Let it warm up just a touch, then pour the entire mixture into a blender and blend until creamy.
- add the zucchini and cream mixture both back to the skillet and cook until cream sauce thickens a bit and everything is warmed through.
- serve on tortillas with LOTS of cheese and whatever other toppings you love!