Summer Squash Tacos

Name: Summer Squash Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tablespoons olive oil; 1 red onion, diced; 2 cloves garlic, minced; 1 pound zucchini, yellow, or patty pan squash, quartered and sliced into 1/2-inch thick slices; 1/2 teaspoon ground cumin; 10-12 corn tortillas; Pico de Gallo and sour cream, for serving

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 3

Author : Kate Ramos

vegetarian tacos

Ingredients

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3 tablespoons olive oil1 red onion, diced2 cloves garlic, minced1 pound zucchini, yellow, or patty pan squash, quartered and sliced into 1/2-inch thick slices1/2 teaspoon ground cumin10-12 corn tortillasPico de Gallo and sour cream, for serving

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Instructions

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Step 1

Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.

Step 2

Char summer squash. Add squash and cook, undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.

Step 3

Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.

Step 4

Serve. Once squash is nicely browned, transfer to a warm bowl and serve with tortillas, pico de gallo and sour cream.