Very Verde Tacos

​By: Kelley Dillon and Jenny Breen

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Ingredients
Salsa:

• 1 jalapeno pepper
• 6 tomatillos
• ½ onion, chopped
• ¼ cup parsley
• 1 lime, juiced
• Salt to taste

Tacos:

• 2 Tbsp olive oil
• 1 green pepper, diced
• 1 zucchini, diced
• 2 sweet corn, cut off the cob
• ½ Tbsp garlic, minced
• ½ tsp cumin
• Salt and pepper to taste
• 2 cups green cabbage, thinly sliced
• 1 Tbsp rice vinegar
• Flour or corn tortillas

Directions

1. Preheat oven to 450 F. Roast tomatillos and jalapeño in the oven for 10 minutes.
2. Blend tomatillos, jalapeno, onion, and parsley in a blender. Add lime juice and salt.
3. Sauté 1 Tbsp of oil, green pepper, zucchini, corn, garlic, and seasonings in a pan over medium heat for 10 minutes.
4. In a bowl, combine cabbage, 1 Tbsp oil, and vinegar.
5. Serve veggies, cabbage, and salsa in tortillas and enjoy.

Tomatillos have a slightly acidic and sweet flavor with a hint of lemon.

Selection tip: Select tomatillos that are firm and have an intact, tight-fitting, light brown husk.
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Storage tip: Keep husks intact and refrigerate in a paper bag. 

This recipe was inspired by our CSA which included tomatillos from Carrillo Brothers farm.

"We use all organic methods."
- Carrillo brothers, Carrillo Brothers Farm

Tomatillos, which means "little tomatoes" in Spanish, were first domesticated by Aztecs within central Mexico in 800 BC. Today, tomatillos are still an important crop to Latinx and other communities around the world. Latinx is the gender-neutral form of the terms Latino or Latina that refers to a person of Latin American origin or descendants.

Carrillo Brothers Farm is owned by brothers Jesus and Aldo Carrillo. They are emerging Latinx farmers. There are many Latinx farm workers in the United States, but few own farms. Carrillo Brothers Farm represents the intersection of sustainability, racial justice, and food justice.

Tomatillos grow within an enclosed papery husk. Although they are often used in savory dishes, tomatillos are considered fruit. Tomatillos come in varieties of yellow and purple, but green tomatillos are the most commonly used.

Tomatillos are a good source of fiber, vitamin C, vitamin K, vitamin B6, potassium, and phosphorus. Potassium helps to regulate muscle contractions, fluid balance, and blood pressure.