Chayote (Mirliton) Tacos
Servings
4Serving size
3 tacosThis recipe can be multiplied. This taco filling keeps well for a couple of days in the refrigerator and is good served cold or reheated.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 1 chayote (5-3/4 inch) Chayote squash (mirliton) (peeled, seeded and diced) |
| 1 pepper Poblano Pepper (seeded and diced) |
| 1/2 Large Red bell peppers (seeded and diced) |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Salt |
| 1 tsp. Paprika |
| 1/2 Tbsp. Chili powder |
| 4 cup Water |
| 12 medium (approx 5 inch dia) Taco shells |
| 2 Ounces Reduced fat monterey jack cheese (shredded) |
| 12 cherry Grape or cherry tomatoes (halved lengthwise) |
| 4 leaf, large Iceberg lettuce (shredded) |
Instructions
Add the onion and cook for about 4 minutes, tossing frequently.
Add the squash and peppers and cook for another two minutes.
Add the oregano, salt, paprika, chili powder, cumin and water.
Reduce the heat to medium and simmer for about 25 minutes. Stir occasionally. Cook until almost all of the water has evaporated and the chayotes are slightly soft.
Serve inside taco shells with cheese, tomatoes and lettuce.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
In Cajun country Chayote squash are known as Mirlitons and are served stuffed as a main course or baked as a dessert. In Mexico they are a staple of the Mexican diet, with a slightly sweet flavor and a smooth texture. They are low in calories, filling and have a fair amount of fiber. Look for squash with a smooth green skin that are heavy in the hand.