Mixed Squash Tacos
Golden squash and corn fill tortillas with avocado, feta, sour cream, adobo, and lime for an easy, bright taco night.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 8 small corn tortillas
- ½ cup crumbled feta cheese
Directions
Set a 12-inch skillet over high heat and pour in the oil. Add the squash, give it a single stir as it cooks, and let it go until it is tender with light golden edges, 3 to 4 minutes. Mix in the corn kernels, adobo sauce, and 1 tsp. salt, then keep cooking until the corn softens, 2 to 3 minutes more. Smash the avocado, then swipe it onto the tortillas. Spoon the squash mixture on top, add the cheese, sour cream, and an extra little adobo sauce, if you like. Bring lime wedges to the table for squeezing over everything.