Sweet, tart, and a little spicy, these vegetarian summer squash tacos are an easy and bright ode to summer:
¼ cup coarsely chopped cilantro, plus more for garnishInstructions
To a large skillet set over medium-high heat, add the oil. When the oil is hot and shimmering, add the squash, cumin, and cayenne. Season lightly with salt and cook, stirring occasionally, until light golden and barely tender, about 10 minutes. Remove from the heat, adjust the seasoning to taste, and set aside.
To a blender, add the avocado, lime juice, cilantro, and ¼ cup of water. Blend until smooth, season to taste with salt, and set aside. Assemble the tacos: Either directly over a gas burner or in a dry cast iron skillet set over medium-high heat, toast the tortillas, turning once, until soft and pliable, about 1 minute. Transfer to a platter in a single layer.
To serve, evenly spoon the squash atop the tortillas, then top each taco with the reserved avocado salsa, onion, and queso fresco. Garnish with cilantro and serve warm, with lime wedges for squeezing.When grilling just won’t cut it, we’ve got you covered with these knockout
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