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Summer Taco with Courgettes and Corn

I love this filling. Garlicky, spiced chorizo oozing its oils into the courgette which is flash fried and served hot. What could be simpler? It makes the most delicious taco filling or try it inside a quesadilla or scattered over a tostada.

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  • 2 tbsp olive or vegetable oil

  • 2 small shallots, finely chopped

  • 1 clove garlic, chopped

  • corn cut from 2 cobs

  • 1 serrano chilli, finely chopped

  • 700g courgette, cut into small dice

  • 1 tbsp chopped tarragon

  • 1 tbsp chopped chervil

  • juice of half a lime

  • salt and pepper


  • 1.

    Heat a heavy bottomed frying-pan and add the oil. When it is hot add the shallots, garlic, corn and chilli. Fry over a high heat for a few minutes before adding the courgette.

  • 2.

    Fry the courgette, stirring all the time until it is gently coloured on all sides and cooked, though still with a little bite.

  • 3.

    Stir in the herbs, squeeze over the lime and season to taste.

  • Variation:

  • 1.

    Add 200g diced chorizo for a delicious, meaty alternative.

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