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Summer Squash Tacos With Avocado Chimichurri Sauce

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Summer Squash Tacos With Avocado Chimichurri Sauce

Ingredients

  • olive oil
  • 1/2 medium red onion, chopped (about 1/2 cup)
  • 1 ear of corn, husked and kernels sliced off from the cob
  • 1 clove garlic, minced or pressed
  • 1 small jalapeño, seeded and minced (optional)
  • 2 small zucchinis, ribboned or chopped
  • 1 small yellow squash, ribboned or chopped
  • salt and black pepper
  • big handful cherry tomatoes, sliced
  • 2 cups cooked black-eyed peas or black beans (or 1 can, rinsed and drained)
  • about 6 small corn tortillas
  • 3 radishes, sliced super thin using a mandoline, vegetable peeler or knife
  • 1 cup parsley, lightly packed (mostly leaves, some small stems are ok)
  • small handful cilantro
  • 1 avocado, pitted, sliced into chunks and skin removed
  • 1 to 2 cloves garlic
  • 1 small lime, juiced or 1 tablespoon sherry vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • 1/4 to 1/2 teaspoon red pepper flakes (to taste)
  • salt and black pepper
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Published 2014-09-09 13:16:53 (2 years ago).

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