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Charred Corn Tacos with Zucchini-Radish Slaw
SMITTEN KITCHEN13Ingredients
40Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. red radishes (from about 2/3 of a bundle with stems and leaves, trimmed)
- 5 oz. zucchini (long and narrow if you can find it)
- 2 limes
- salt
- 4 ears corn husks (removed)
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil (plus additional if blistering tacos in skillet)
- 1 white onion (medium, finely chopped)
- 2 cloves garlic (minced)
- 3 Tbsp. epazote (chopped, if you can find it, cilantro or pasley, for the cilantro-averse leaves, optional)
- 1/2 cup cotija cheese (crumbled, or another salty, crumbly cheese such as ricotta salata or feta)
- 1/4 tsp. chili powder
- 12 soft corn tortillas (small, 6-inch)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium540mg23% |
| Potassium230mg7% |
| Protein10g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium35% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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