If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Summer Squash Tacos with Avocado Chimichurri might be a recipe you should try. One portion of this dish contains around 21g of protein, 41g of fat, and a total of 731 calories. For $3.48 per serving, you get a main course that serves 3. 98 people were impressed by this recipe. It is brought to you by Cookie and Kate. It will be a hit at your The Fourth Of July event. It is a pretty expensive recipe for fans of South American food. Head to the store and pick up parsley, olive oil, radishes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. Try Shrimp Tacos with Avocado Chimichurri Sauce, Summer Vegetarian Tacos with Avocado Cream, and Winter and Summer Squash Curry Tacos for similar recipes.

Servings: 3

Preparation duration: 20 minutes

Ingredients:

Equipment:

Cooking instruction summary:

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. 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. 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. Serve immediately.

Step by step:

1. 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.

2. 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.

3. 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.

4. Serve immediately.

Nutrition Information: