Summer Squash Taco Recipe | Saveur

Ingredients

• 2 Tbsp. vegetable oil
• 4 medium yellow summer squash (1¼ lb.), cut into 1-in. chunks
• ¾ tsp. ground cumin
• ¼–¾ tsp. cayenne pepper
• Kosher salt
• 1 medium avocado, peeled and pitted
• 3 Tbsp. fresh lime juice, plus lime wedges for squeezing
• ¼ cup coarsely chopped cilantro, plus more for garnish
• Six 6-in. corn tortillas
• ½ small yellow onion, coarsely chopped
• 1 cup crumbled queso fresco (5 oz.)