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Calbacita Tacos Recipe

Calbacita tacos on white plate on table

(Adrianna Adarme of Fresh Tastes)

Calbacita Tacos

Yield: Serves 6

Course: , 
Occasion: , 



  • Calbacitas: 
  • 1 tablespoon olive oil 
  • 1/4 red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground Ancho chile powder 
  • 1/4 teaspoon ground cayenne pepper 
  • 1 small zucchini, diced 
  • 1 small squash, diced
  • 1 ear of corn, kernels removed
  • Salt to taste
  • For Serving: 
  • Guacamole
  • Corn or flour tortillas 
  • 2 ounces cotija cheese, crumbled 
  • Limes, for serving


  1. In a large saucepan or skillet, set over medium heat, add the olive oil. When warm, add the diced onion and cook until softened, about 5 minutes. Next, add the garlic and spices; mix until the onions are thoroughly coated in the spices. Then add the zucchini, squash and corn. Give it a good mix and cook until slightly softened, about 10 minutes, stirring the mixture intermittently. Salt to taste. I ended up adding about 1 teaspoon. 
  2. To assemble the tacos, fill the corn tortillas with a few spoonfuls of the zucchini mixture. Top with a sprinkling of cotija cheese and a dollop or two of guacamole.
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