Green Tacos with Zucchini Spears

A trustworthy friend of mine from the northern part of Mexico once told me that corn tortillas are only to be served fresh—a tasty tidbit I have forever adopted. This meal requires a little extra effort, but fresh tortillas are worth it, I promise. The corn tortillas will assume the key task of holding your tender, grilled zucchini spears. Zucchini is at its best in August when it hits peak sweetness (later zucchini is less flavourful and has a tough exterior because the plant’s energy goes to younger seeds). The summer squash will caramelize on the grill and absorb the intense flavours of the smoky salsa, fresh cilantro, and festoons of pickled red onion

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a grill to high heat.

Step 2

Make the Salsa Verde: Place the peppers, tomatillos, garlic cloves, and shallot onto a grill pan on the preheated grill. Grill until the skins are charred, flipping every so often to get an even char. Remove from the heat and let cool slightly so as not to burn your fingers when removing the charred bits. Remove the skins and any extra burnt pieces from the vegetable flesh. Seed the peppers and give the tomatillos and peppers a rough chop. Place the grilled vegetables, cilantro, lime juice, and salt into a mortar (or a food processor) and grind with the pestle (or pulse) into a chunky salsa. Taste and season with more salt, as needed. The salsa can be made in advance and stored in a sealed container in the refrigerator for up to 3 days.

Step 3

Make the Corn Tortilla Dough: In a large mixing bowl, combine the masa flour and salt. Add 1 cup (250 mL) lukewarm water and stir until the water is absorbed. The texture will be quite crumbly. One tablespoon at a time, mix in the remaining ½ cup (125 mL) water. Once a dough has formed, continue to knead the dough in the bowl. If the dough is too sticky, add more flour. If the dough does not form into a ball, add more water. Split the dough into golf ball–size balls. The dough will make anywhere from 10 to 14 balls.

Step 4

Cut two pieces of wax paper, each 12 inches (30 cm) square. Place one piece on a clean surface, then place your first dough ball on the wax paper. Cover with a second layer of wax paper. Press the ball with a large, flat, heavy kitchen appliance (I like to use a heavy skillet or Pyrex dish).

Step 5

Press down hard and evenly until the ball is ¼ inch (0.5 cm) thick. Peel the tortilla round from the paper and set aside. Repeat until all tortilla rounds are formed.

Step 6

Grill the Zucchini: Season the zucchinis with salt and grill to fork-tender, about 15 minutes, flipping midway. Remove from the grill and set aside.

Step 7

Cook the Corn Tortillas: Heat a non-stick skillet or comal (see Note) over medium-high. Add your first tortilla and flip immediately after 10 seconds. Cook the tortilla on one side for 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, until light brown spots form on either side. Remove from the heat, stack the cooked tortillas in a clean tea towel to stay warm, and repeat the process with the remaining tortillas.

Step 8

Assemble the Tacos: Place two tortillas on each plate. Spread 2 tablespoons salsa verde on each taco. Top with watercress, two zucchini spears, and ½ tablespoon pickled onions. Sprinkle with pumpkin seeds, garnish with cilantro, and serve with lime wedges.

Step 9

NOTE: The ingredients for the salsa verde require a skillet heated well past blistering—further proof that the fastest way to dinner is a grill, a cast-iron skillet, or a comal. I learned all about the comal when cooking in Mexico with someone I admire greatly, Chef Miriam Flores. For reference, it is similar to a cast-iron skillet but thinner and lighter, and is part of the magic when making fresh tortillas.