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Parve
Medium
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
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2 cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
1 cup diced red onion
1 pint diced zucchini
1 and 1/2 cups fresh corn kernels
1 and 1/2 cups quartered cherry tomatoes
1 cup diced poblano
1 tablespoon ground cumin, such as Pereg
1 tablespoon ground coriander
1/2 tablespoon ground oregano, such as Gefen
1/2 lime (for juice)
salt
pepper
2 avocados
1 lime
1 cup (vegan) feta
1/4 cup pepitas (pumpkin seeds)
1 cup fry oil, such as Gefen Canola Oil
dash of Tajin (see note)
16 corn tortillas
Make the calabacitas vegetable mixture by heating a large pan over a medium-high flame. Once the pan is hot, add some vegetable oil and the diced onion and poblano. Cook for one minute and add the diced zucchini and corn.
Continue cooking for another minute then add the minced garlic, cherry tomatoes, cumin, coriander, oregano, and juice of a half of lime. Cook for another minute, then season to taste. Remove from the flame and place in a bowl and set aside. The vegetables should be just cooked through.
Make a thick avocado mash with the two avocados, the juice of one lime, and some salt to taste.
Bring one cup of oil to around 350 degrees Fahrenheit in a small pot. Fry the pepitas for around 90 seconds. Remove the pepitas from the oil and place them on a paper towel to soak up the excess oil. Season the hot seeds with the Tajín spice. Break up the feta and set aside. Warm the tortillas on a hot pan.
To build place two overlapping tortillas on a plate. Add a smear of the avocado mash and a few tablespoons of the calabacita sauté. Top with the feta and the fried pepitas.
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We had a great taco night. Thanks