In conjunction with our Epidemic of Sugar article, Registered Dietitian Doniss Hicks shares with us quick, tasty and healthy recipe that can the risk of developing diabetes. This corn and zucchini taco recipe an easy fix that can be served during your summer get-togethers.
3 medium ears of fresh corn, shucked and kernels cut off cobs; discard cobs
½ tsp ground cumin
¼ tsp hot chili powder
½ cup finely minced sweet onion
1 medium zucchini, unpeeled and diced into 1/2in pieces
2 small tomatoes, seeded and diced into ½ inch pieced
1 tbsp finely minced fresh oregano
6 small (6in) corn tortillas, warmed
¼ cup fat free plain greek yogurt
¼ cup salsa cruda (opposite) or prepared salsa
In a large skillet, heat 2 tsp of the oil over medium heat. Add the corn and saute for 3 minutes. Add the cumin and chili powder and saute for 2minutes. Remove the corn mixture from the skillet.
Add the remaining olive oil to the skillet and add the minced onions. Sauté for 5 minutes, until soft. Add the zucchini and sauté for 3minutes. Add the diced tomatoes and sauté for 2minutes. Add the oregano and sauté for 1minute. Stir in the reserved corn mixture.
Divide the corn mixture among the warmed tortillas and top each taco with 2 tsp yogurt and 2 tsp salsa cruda.
Per serving: calories 155, total fat 4g (sat fat 0.6g), cholesterol 0mg, sodium 20mg, potassium 365mg, total carbohydrates 27g (fiber 4g, sugar 5g), protein 5g, phosphorus 160 mg choices: starch 1.5, non-starchy vegetables 1, fat 05.