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Recipe

Mixed Squash Tacos

Scott Phillips

Servings: 4

With creamy avocado, sweet corn, a drizzle of adobo, cheese, and sour cream, these vegetarian tacos pack so much flavor that you won’t miss the meat.


Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 1 lb. mixed summer squash, cut into 1/2-inch cubes
  • 1 cup fresh corn kernels (from 1-1/2 to 2 medium ears)
  • 1 Tbs. adobo sauce (from a can of chipotles in adobo), more for garnish
  • Kosher salt
  • 1 avocado
  • 8 6-inch flour tortillas
  • 1 cup coarsely grated Oaxaca or Monterey Jack cheese
  • 1/2 cup sour cream
  • Lime wedges, for garnish

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 40
  • Sodium (mg): 980
  • Carbohydrates (g): 48
  • Fiber (g): 7
  • Sugar (g): 8
  • Protein (g): 15

Preparation

  • Heat the oil in a 12-inch skillet over high heat. Add the squash and cook, stirring once, until just golden brown and tender, 3 to 4 minutes.  Stir in the corn kernels, adobo sauce, and 1 tsp. salt; cook until the corn is tender, 2 to 3 minutes more.
  • Mash the avocado and spread it over the tortillas. Top with the squash mixture, cheese, sour cream, and a drizzle of adobo sauce, if you like. Serve with lime wedges for squeezing over.

Reviews

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Reviews

  • laebrown | 03/12/2017

    Easy, delicious recipe that's on the table in less than half an hour. Pairs great with a Hoegaarden or other wheat beer. Cheers!

  • laebrown | 03/12/2017

    Easy, delicious recipe that's on the table in less than half an hour. Pairs great with a Hoegaarden or other wheat beer. Cheers!

  • Bagni | 07/23/2016

    Fast, fabulous & simple!

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