Summer Squash Taco Recipe
Crisp, tart and satisfying, this vegetarian summer squash taco recipe is the perfect way to use up that bumper crop.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Skillet
- Cast iron skillet
- Gas burner
- Serving platter
- Stove
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Spatula
- Tongs
- Mixing bowl
- Salt shaker
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.)
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