Summer Squash Tacos with Avocado Chimichurri

Name: Summer Squash Tacos with Avocado Chimichurri
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: South American, Latin American
Ingredients: 1 avocado, pitted, sliced into chunks and skinless; 1 handful Big cherry tomatoes, sliced; 1 handful Small cilantro; 397 grams can black-eyed peas or black beans, rinsed and drained (or 1½ cups cooked beans); 6 smalls corn tortillas; 1 ear of corn, husked and kernels sliced off from the cob; 1 clove garlic, minced or pressed; 1 clove garlic; 1 small jalapeño, seeded and minced (optional); 1 lime, juiced or 1 tablespoon sherry vinegar; 3 servings Olive oil; 3 Tbsps olive oil; 237 milliliters parsley, lightly packed (mostly leaves, some small stems are ok); 3 radishes, sliced super thin using a mandoline, vegetable peeler or knife; 118 milliliters ½ medium red onion, chopped (about; 3 servings Salt and black pepper, to taste; 1 Tbsp water; 1 small yellow squash, ribboned or chopped; 2 smalls zucchinis, ribboned or chopped; 0 to ½ teaspoon red pepper flakes (to taste)

You can never have too many main course recipes, so give Summer Squash Tacos with Avocado Chimichurri a try. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 717 calories, 20g of protein, and 41g of fat. This recipe serves 3. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up water, zucchinis, radishes, and a few other things to make it today. This recipe is typical of South American cuisine. It is a good option if you're following a gluten free and vegan diet.

Instructions

First, make the chimichurri sauce. In a food processor, combine the parsley, cilantro, avocado, garlic and lime juice or vinegar. Process, stopping to scrape down the sides of the container once or twice. With the machine running, slowly stream in the olive oil and water. Season with red pepper flakes, salt and pepper, and process again to blend well. Use a spatula to transfer the sauce to a small bowl and cover it.In a large pan over medium heat, add a drizzle of olive oil and saut the red onion and corn for about 5 minutes, until the onion becomes translucent.

Ingredients you will need

Sauce

Red Pepper Flakes

Salt And Pepper

Lime Juice

Olive Oil

Red Onion

Cilantro

Avocado

Parsley

Vinegar

Garlic

Onion

Water

Corn

Equipment you will use

Food Processor

Spatula

Bowl

Frying Pan

Add the jalapeo, zucchini, yellow squash and a sprinkle of salt and black pepper. Cook for 5 minutes or longer, stirring often, until the squash has lost a substantial amount of water. Reduce the heat to low and add the cherry tomatoes and black-eyed peas, stirring until the mixture is heated through.

Ingredients you will need

Salt And Pepper

Cherry Tomato

Yellow Squash

Zucchini

Squash

Water

Peas

Remove the taco filling from heat and set aside.In a small pan over medium heat, heat each tortilla on both sides for a few seconds until warmed. Or, stack the tortillas on a plate, cover and microwave for a few seconds, until warmed through. Spoon taco filling into the middle of each tortilla. Top with ample chimichurri sauce (don't skimp) and sliced radish.

Ingredients you will need

Chimichurri

Tortilla