Grated Squash, Corn & Feta Tacos

Grated Squash, Corn & Feta Tacos

Recipe and Photos By Cody Owens 

You know that old Cherokee parable, the one about two wolves inside of you that are always fighting, one is evil and one is good? The grandfather tells the young boy that whichever one he feeds the most, that one will win. 

Well, my two wolves are tacos and hot dogs. And let me tell you, taco wolf is the undefeated, reigning world champion inside of me. Every day is a struggle to stop myself from hitting up one of the local taco trucks that I have mapped out on my phone, showing me where they are at all times. It’s a battle royale cage match. And taco wolf grows stronger with each passing moon.

Anyway, this is a recipe that I make quite a bit at home and have tweaked over the years for whenever I needed a taco fix and want to keep it easy, copacetic, and healthy. Start to finish, you can be eating these in about 15 minutes or less. This is a great recipe to have in your bag during the spring and summer months when there is an abundance of fresh produce and you’re having some people over. 

Let’s get into it, taco wolf. 

The Salsa Verde 

1 avocado 

1 bunch cilantro 

1 jalapeño pepper 

½ white onion

2 garlic cloves 

1 lime, juiced 

1/3 cup Greek yogurt 

Small handful feta cheese 

A dash of water

A pinch of salt 

Add everything to a food processor and blitz until it is blended together, no more than 30 seconds. Chill in the fridge until serving. 

The Tacos

2 squash or zucchini, grated

2–3 ears of corn, removed from cob

1 can Hatch Chile peppers 

Feta cheese 

Chili powder 

Cumin powder 

Cilantro, finely diced

White onion, finely diced

Tortillas (corn or flour, depending on your preference)

Start by grating the squash using a box grater. If you don’t have one, dice the squash into small pieces—it’s much better texture with a box grater, so maybe just go buy one so you can have it anyway. 

In a hot skillet, add some coarse salt and then the corn. The salt will help get a nice char on the corn kernels. After about two minutes, add the grated squash, chile peppers, and spices. Cook for several minutes—five minutes at the most.

Add mixture into tortillas, along with feta cheese, diced onion, and cilantro. Fold them in half and place in a hot skillet for about 30 seconds on each side to get them nice and toasted. 

Serve with salsa verde and any other accouterments. Enjoy!