
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
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Cookie and Kate