Rick Bayless's Zucchini, Corn, and Poblano Tacos Recipe

Serves: 4 Save

Ingredients (12)

  • 2 tablespoons vegetable oil
  • 1 medium white onion, chopped
  • 1 pound fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained
  • 2 cloves garlic, minced
  • 2 large fresh poblano chiles
  • kernels cut from 1 large ear of corn (about 1 cup)
  • 4 medium (about 1 ½ pounds) zucchini, cut into ½-inch cubes (about 5 cups total)
  • 1 sprig fresh epazote, leaves removed or roughly chopped, or 3 tablespoons chopped fresh cilantro
  • 2/3 cup crema, crème fraîche or heavy (whipping) cream
  • Salt to taste
  • 1/2 cup (about 2 ounces) Mexican queso fresco or other crumbly fresh cheese like salted pressed farmer's cheese or feta
  • 24 fresh, warm corn tortillas

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Serious Eats