Summer Vegetable Tacos with Queso Fresco
This quick dish makes an ideal weeknight dinner, but it can also easily be adapted to other seasons (try using sliced mushrooms and kale in the autumn). Queso fresco is a wonderfully salty crumbly cheese, but if you can’t find it, feta makes an excellent substitute.
- 1/4 cup (2 fl. oz./60 ml) vegetable oil
- 1 orange bell pepper, seeded and cut into strips
- 1 red bell pepper, seeded and cut into strips
- 2 small zucchini, quartered lengthwise and cut crosswise into 1/4-inch (6-mm) pieces
- 2 small yellow crookneck squash, quartered lengthwise and cut crosswise into 1/2-inch (12-mm) pieces
- 1 Tbs. ground cumin
- 1 Tbs. chili powder
- 1 tsp. kosher salt
- 10 to 12 flour or corn tortillas, warmed
- 1 cup (5 oz./155 g) crumbled queso fresco
- Pico de gallo or salsa for serving
In a large fry pan over medium-high heat, warm the oil. Add the bell peppers, zucchini and squash and stir to coat with the oil. Stir in the cumin, chili powder and salt and sauté until the vegetables are fork-tender, about 10 minutes.
To assemble, fill the tortillas with the vegetables and top with the queso fresco. Serve immediately, passing the pico de gallo at the table. Serves 4 to 6.
Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)