Dinner for 4

Summer Squash Tacos

Name: Summer Squash Tacos
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 tbsp olive oil; 1 red onion; 2 cloves garlic; 1 lb zucchini; 1 tsp ground cumin; 11 corn tortillas; pico de gallo (optional); 1/2 cup chopped cilantro; kosher salt

Zucchini, onion, and garlic cook with cumin before filling warm corn tortillas with fresh cilantro and pico de gallo.

$1.79per serving $

20 minstart to table

4servings

Mexican Vegetarian Vegan Dairy-free Kid-friendly Budget Family Lunches Dinners Fall Summer

Ingredients

3 tbsp olive oil
1 red onion
2 cloves garlic
1 lb zucchini
1 tsp ground cumin
11 corn tortillas
pico de gallo (optional)
1/2 cup chopped cilantro
kosher salt

Steps

Dice the onion and zucchini, then mince the garlic.
Heat the olive oil in a 12-inch skillet over medium-high heat.
Cook the onion and garlic for 3 minutes, then add zucchini, cumin, and salt and cook for 7 minutes.
Warm the corn tortillas in a dry skillet for 30 seconds per side.
Fill the tortillas with the squash mixture and top with cilantro and pico de gallo.