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From The Galley: Summer Squash Tacos

From the galley at Our Boat House: Summer Squash Tacos

Summer Squash Tacos (serves 2, doubles or triples easily)
Adapted from “Veggie Tacos” by Elise Bauer on SimplyRecipes.com

Filling:
1 tablespoon olive oil
1/2 onion, chopped
1 ear sweet corn, cut off the cob
1 bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
1 Serrano pepper, seeded and minced
1 summer squash, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder or 1/2 clove fresh garlic, minced
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro

Tortillas and toppings:
4 tortillas
4 very thin slices jack cheese
1/4 cup chopped fresh cilantro
1/2 lime, cut into wedges
2 tablespoons crumbled Cotija cheese (Feta or Chevre works well, too)

Heat olive oil in a large skillet over medium heat.  Add onions and peppers; cook until onions are translucent and peppers are soft, about 5 minutes. Stir occasionally. Add corn, squash and dried seasonings, and cook for about 3 minutes, until corn starts to get tender and squash is heated through. (I like the corn to be crunchy!) When veggies have reached desired tenderness, add chopped cilantro to the skillet and stir to distribute. Remove skillet from heat and set aside.

For toppings, chop fresh cilantro and jack cheese into chunks.  Heat tortillas individually with a little oil in a skillet, or by wrapping the stack of  tortillas in a damp paper towel and microwaving for about 10 seconds.  Spoon vegetable filling into warm tortillas and top with jack cheese and cilantro.  Crumble a little Cotija cheese over the top, and garnish with a squirt of fresh lime juice.  I like to serve these by stacking the tortillas on top of each other and putting the whole mound of toppings on top.

Recipe Credit:

Summer Squash Tacos

Comments

Love everything about this house.
-   3 weeks ago -
Gorgeous!
-   3 weeks ago -
Lovely .... actually looking at properties in this area
-   1 month ago -

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