This summery taco filling with lightly sautéed courgette and sweetcorn, masses of fresh summer herbs and a crumble of salty feta, is as simple as it is delicious, and a great way to use all the vegetables in season right now. As well as being the most delicious taco filling, it also makes a mean quesadilla.
2 tablespoons olive or vegetable oil
2 small shallots, finely chopped
1 fat clove of garlic, chopped
2 corn kernels cut from a cob
1 green chilli, finely chopped
3-4 medium courgettes, cut into small dice
1 tablespoon chopped mint
1 tablespoon chopped chervil, tarragon or parsley
juice of a lime
Feta, crumbled to serve
Tortillas, to serve
Cooking time: 20 minutes
Heat a heavy-bottomed frying pan and add the oil. When hot, add the shallot, corn, chilli and courgette. Fry, stirring all the time, until the vegetables are gently coloured on all sides and the onion is translucent. Now add the garlic and spices and sauté for another minute or two. Squeeze over the juice of half a lime, add half a cup of water and cover, allowing the courgette to seam in their own juices for another 3-4 minutes.
Stir in the chopped herbs (keeping a few back for garnish), squeeze over the remaining lime juice, and season to taste. Heat the tortillas in a dry pan, scoop in the filling, scatter over extra herbs, the crumbled feta and a little diced shallot and serve at once.