Coriander Spiced Calabacitas Tacos with Chipotle Crema
Yields: 12 servings
1 cup organic sour cream
2½ tablespoons adobo sauce (from a can of chipotles in adobo)
1/8 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 medium red onion, peeled and diced small
1 medium poblano pepper, seeded and diced small
1 medium jalapeño pepper, seeds and veins discarded, diced small, or to taste
1 teaspoon whole cumin seeds
1 tablespoon whole coriander seeds
5 large garlic cloves, peeled and minced
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
5 tomatillos, husked, rinsed and diced small
2 medium zucchini or summer squash or mix of both (1 pound), diced small
½ bunch fresh cilantro, leaves and stems, roughly chopped
1 tablespoon freshly squeezed lime juice (juice of 1 lime)
12 tortillas, warmed on a griddle, nonstick pan or directly over a flame
Salsa of choice
Cotija Cheese, crumbled
Fresh cilantro leaves
- Mix Chipotle Crema ingredients together in a small bowl. Taste and adjust seasoning by adding more salt or making more spicy with additional adobo sauce. Set aside.
- In a large sauté pan set over medium heat, add the olive oil, onions, poblano and jalapeno and cook, stirring occasionally, for 8 to 10 minutes, until the onions are beginning to soften.
- Add the cumin, coriander and garlic and season with salt and pepper. Stir, and cook for an additional 1 to 2 minutes, until the garlic is fragrant.
- Add the tomatillos, zucchini and cilantro. Cook, stirring occasionally, until the zucchini is soft and cooked through, 5 to 8 minutes. Turn off heat and stir in fresh lime juice. Season to taste with additional salt, pepper and/or lime juice.
- Assemble tacos by putting a dollop of chipotle crema on a taco, then adding the calabacitas followed by salsa, cheese and cilantro. Repeat – repeat – repeat!