Summer Squash and Pea Tacos with Tomato-Avocado Relish

August 18, 2011

Summer Squash and Pea Tacos with Tomato-Avocado Relish

Kumi Rao, Tucson CSA

3 summer squash
1 jalapeno
1 onion
1 cup frozen sweet peas
1-2 tomatoes
3 tablespoons sunflower seeds
Arugula or greens of your choice or finely minced cilantro
Olive oil
Salt and pepper
Lemon/lime
Handful of dates or dried cranberries (optional)
10-12 flour/corn tortillas

Cut the summer squash into bite-sized pieces. Finely dice
onions and jalapenos. Fry the onions with a good pinch of salt
in 1 tablespoon of olive oil. When onions are browned (about
4-5 minutes) add minced jalapeno. Cook 1 minute and then
add summer squash (fry on medium high heat for 3 minutes or
to desired doneness.

Assemble relish: finely mince ½ a small
onion, add 2 finely minced avocados, salt and pepper to taste
and finish with a drizzle of tsp. of olive oil and diced
dates/cranberries (optional). Assemble the tacos: spoon about
¼ cup of the vegetable mixture onto the taco, sprinkle with 1
tsp. of sunflower seeds per taco and then top with 1-2
tablespoons of relish. Top with a small handful of greens or
sprinkle with cilantro.

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