Summer Vegetable Tacos

July 19, 2013

Vegetable Tacos

Summer is in full swing and that also means that squash and zucchini are abundant right now. While I enjoy stir fries and steamed veggie sides, sometimes you need to dress up these summer vegetables to not get bored of their flavor. So I decided to try my traditional taco spices on these summer vegetables to see what happened. Magic. Magic happened. Okay, maybe it wasn’t quite magic, but just a good blend of flavors that transformed my zucchini and squash from “oh no not more squash” to “yum!”

Summer Vegetable Tacos
Serves 4

1/2 onion (yellow or white), sliced into rings
2 yellow squash
3 zucchini
1 tablespoon cumin seed
1 to 2 cloves garlic
1/2 teaspoon Mexican oregano
1/2 teaspoon chili powder
Salt, to taste
Oil, for cooking
2 poblano peppers, roasted, peeled, and sliced into 1 inch pieces
Corn tortillas
Queso fresco

Saute the onions until they begin to soften. In the meantime, grind the cumin seed, garlic, and salt with a mortar and pestle. Add a bit of water, and continue to grind until the mixture forms a paste.

Add the squash and zucchini to the onions and cook for 2 to 3 minutes until they begin to soften. Add the spice mixture and chili powder and continue to cook until the squash and zucchini are soft and the spice mixture has cooked and melded with the vegetables.

Remove from heat and add the slices of poblano to the mixture. Warm the tortillas and spread a layer of guacamole over them. Top with veggies and queso fresco.

Gluten free alternative: To ensure your tacos are gluten free, check the ingredients on the corn tortillas. Look for tortillas that only contain cornmeal and do not contain wheat gluten, as many brands do.

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