Mexican-style zucchini tacos (Tacos de calabacitas a la Mexicana) from Mexico One Plate At A Time (page 110) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lean1 on November 27, 2020

    I made this recipe today without the poblanos and swapped plain yogurt for the crema. I loved the flavor combination. I used it to top a tostada. I made half the recipe and I still have lots leftover. Will make again often.

  • Emily Hope on September 11, 2011

    This is a delicious vegetarian filling for tacos--perfect for the summer. I always end up starting out with homemade tomato sauce that we have stashed in the freezer and adjust the recipe accordingly. Also works well as one option in a taco bar at a party. I usually leave out the poblanos because I always forget to buy them...

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