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Tacos of Creamy Bell Pepper, Corn & Cucumber

Tacos of Creamy Bell Pepper, Corn & Cucumber (adapted from Rick Bayless)

It's time for IHCC's monthly Mystery Box Madness Challenge again! This exciting challenge started in November 2014 and we're entering the 10th month this month! :)

Modus operandi is the same: we can choose a dish from one of IHCC's twelve chefs. This time round, the chosen dish must contain at least three of these mystery ingredients: any red fruit (apples, berries, grapes, plums, tomatoes, etc), corn (fresh, canned, or frozen), tortillas (corn, flour, whole wheat), skirt or flank stea, oregano (fresh or dried), heavy cream, goat cheese, pumpkin seeds, baby/fingerling potatoes, caramel or cajeta.

Hmmm. Sounds very Mexican. So, I Googled about Rick Bayless and tada! He has a recipe called Tacos of Creamy Roasted Poblano, Corn and Zucchini with these four mystery ingredients: corn, tortillas, oregano, heavy cream.

Recipe adapted from Rick Bayless' Tacos of Creamy Roasted Poblano, Corn and Zucchini.

Note: I replaced poblano chiles with bell peppers and zucchini with cucumber.

(Serves 4) 

3 tablespoons olive oil
1 large red onion, cut into 1/4-inch thick slices
2 garlic cloves, peeled and finely chopped
1/4 cup fresh oregano
1 cup sliced ham and bacon
1 medium fresh red bell pepper, cut into thin slices 
1 medium fresh yellow bell pepper, cut into thin slices
1 medium cucumbers, cut into thin slices
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas & carrots, thawed
1/4 cup coriander, chopped
3/4 cup heavy cream
Pinch of salt
12 wholegrain tortillas
1/4 cup ricotta cheese, crumbled

How to:

1. Heat up olive oil in a large frying pan over medium-high heat. When hot, add sliced onions and cook until caramelized. Stir in chopped garlic and oregano.

2. When the garlic is fragrant, add ham and bacon slices, bell pepper strips, cucumber slices, corn, peas, carrots, coriander leaves, and heavy cream. Cook until the mixture thickens. Season with a pinch of salt.

3. Reduce the heat to medium and simmer gently for about 6-8 minutes. Add more heavy cream if needed.

4. Serve on warm tortillas topped with crumbled ricotta cheese.

Rolled 'em up and served with fried bacon strips!

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Mystery Box Madness: August 2015!


Previous Mystery Box Madness recipes:

July 2015: Easy Baked Chicken and Pasta (adapted from Giada De Laurentiis)

June 2015: Chili con Carne with Lettuce and Cheese (Jacques Pépin)

May 2015: Mediterranean Salad (adapted from Giada De Laurentiis)

April 2015: Tarragon, Chicken & Ham Pasties (Donna Hay)

March 2015: Boeuf Bourguignon (Mark Bittman)

February 2015: Round and Round Pasta (Giada De Laurentiis)

January 2015: Blueberry Buttermilk Cake (Tessa Kiros)

December 2014: Curried Lentil Soup with Potatoes (Mark Bittman) 

November 2014: Date, Apricot, Chia Seeds Tea Bread (adapted from Diana Henry)


  1. So yummy ! I haven't tried homemade Tacos. Thanks for sharing, Joyce :D

  2. What a colourful taco filling, and full of tasty things too.

  3. This taco is like a party with fresh vegetables, cheese and bacon. I like your substitutions of bell pepper and cucumber.

  4. Hi Joyce,
    This sounds delicious! Especially with the bacon strips! Yum!

  5. A creamy and cheesy taco with lots of fresh veggies and bacon. I know that was delicious!

  6. Rick Bayless's tacos always rock. I made these a while back and thought they were delicious. I like the changes you made to them--the bell peppers add so much color. ;-)