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Chipotle Chayote Blue Corn Tacos
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Chipotle Chayote Blue Corn Tacos

These tacos are delicious with freshly made tortillas and a great Vegetarian option for Meatless Monday.
Total Time1 hr 15 mins
Course: Entree
Cuisine: Mexican
Servings: 7


  • Blue Corn Tortilla Ingredients:
  • 1 cup blue/purple corn flour
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • oil for cooking
  • Chayote Filling Ingredients:
  • 2 tablespoons oil
  • 2 finely chopped garlic cloves
  • 3 finely chopped scallions
  • 2 chayote peeled, cored and chopped
  • 1 chopped tomato
  • 2-3 chipotles in adobo sauce finely chopped
  • salt to taste
  • Taco Ingredients:
  • Blue Corn Tortillas
  • Chayote Filling
  • Chopped Lettuce
  • Grated Cheese
  • Finely chopped cilantro
  • lime juice


  • To make tortillas, combine blue corn flour and salt in a bowl. Stir to combine.
  • Add 1 cup warm water and mix to combine.
  • Add the all purpose flour and knead for a few minutes until the flour is well incorporated and the dough is a uniform color. Cover with a damp towel and leave to rest for 30 minutes.
  • Divide dough into 7 equal portions.
  • Heat a skillet and brush with a little oil.
  • On a well floured board, roll out to about 5-6" in diameter.
  • Place on a heated skillet and cook for a few minutes on each side, until there are a few brown spots. Repeat until all the dough has been used.
  • Now let's make the chayote filling.
  • Heat oil. Add garlic and scallions and saute for a minute or two, until vegetables are softened.
  • Add chayote and tomatoes and cook for 5 minutes.
  • Add chipotles and cook for another 10 minutes, stirring often. Add salt, to taste.
  • To assemble the tacos, place a little of the chayote filling inside a tortilla. Sprinkle some lettuce and cheese on top. Sprinkle a little cilantro on top. Squeeze a little lime juice on top.
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