Summer Squash Tacos with Avocado Chimichurri Sauce

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Olive oil
• 1/2 medium red onion, chopped (about 1/2 cup)
• 1 ear of corn, husked and kernels sliced off from the cob
• 1 clove garlic, minced or pressed
• 1 small jalapeño, seeded and minced (optional)
• 2 small zucchinis, ribboned or chopped
• 1 small yellow squash, ribboned or chopped
• salt and black pepper
• big handful cherry tomatoes, sliced
• 2 cups cooked black-eyed peas or black beans (or 1 can, rinsed and drained)
• about 6 small corn tortillas
• 3 radishes, sliced super thin using a mandoline, vegetable peeler or knife
• 1 cup parsley, lightly packed (mostly leaves, some small stems are ok)
• small handful cilantro
• 1 avocado, pitted, sliced into chunks and skin removed
• 1 to 2 cloves garlic
• 1 small lime, juiced or 1 tablespoon sherry vinegar
• 3 tablespoons olive oil
• 1 tablespoon water
• 1/4 to 1/2 teaspoon red pepper flakes (to taste)
• salt and black pepper

Also mentioned in the method: tortillas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a blender or food processor, combine the parsley, cilantro, avocado, 1 to 2 garlic cloves, the lime juice (or sherry vinegar), 3 tablespoons olive oil, 1 tablespoon water, 1/4 to 1/2 teaspoon red pepper flakes, and a pinch each of salt and black pepper. Blend until mostly smooth, adding a little water if too thick.

2. Place the thinly sliced radishes in a bowl of cold water to crisp while you cook, then drain them.

3. Heat a splash of olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook for 4 minutes until softened.

4. Add the minced garlic and the jalapeño, if using, and cook for 1 minute. Add the corn kernels and cook for 3 minutes.

5. Add the zucchini and yellow squash, season with salt and black pepper, and cook for 5 to 6 minutes until tender and lightly browned.

6. Stir in the black-eyed peas or black beans and the sliced cherry tomatoes. Cook for 3 minutes until warm and the tomatoes soften. Adjust the salt and pepper.

7. Warm the corn tortillas in a dry skillet for about 30 seconds per side, then wrap them in a clean towel to keep them soft.

8. Fill each tortilla with the vegetable mixture, spoon on the chimichurri sauce, and top with the drained radish slices and any extra cilantro leaves.