Summer Squash Tacos with Avocado Chimichurri

Ingredients (21)

• 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, to taste
• Big handful cherry tomatoes, sliced
• 1 can (14 ounces) black-eyed peas or black beans, rinsed and drained (or 1 1/2 cups cooked beans)
• 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
• 2 tablespoons lime juice (about 1 medium lime) 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, to taste