1400 700 vegan summersquashtacoswithtomatillosalsa horizontal

Summer Squash Tacos

with Tomatillo Salsa & Charred Corn

dinner

Corn Cilantro Jalapeño Lime White Rice Cabbage Soy-Free Fruit Party Foods Summer Recipes Gluten-Free Mexican Appetizer Hearty Vegetables Squash Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
510
FAT
8g
CARBOHYDRATES
107g
PROTEIN
12g

MAIN INGREDIENTS

  1. ½ cup Spanish rice
  2. 1 onion
  3. 4 oz tomatillos
  4. ¼ oz fresh cilantro
  5. 1 lime
  6. 1 jalapeño
  7. 1 ear of corn
  8. 1 yellow squash
  9. 2 garlic cloves
  10. 6 corn tortillas
  11. 2 tbsp vegan sour cream
  12. 2 oz shredded red cabbage
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the Spanish rice

Add the Spanish rice and 2 cups water to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and the rice is tender, 13 to 15 minutes.

2
Make the tomatillo salsa

Peel and dice the onion. Remove the husks from the tomatillos, and rinse and dice the tomatillos. Finely chop the cilantro leaves and stems. Halve and juice the lime. Trim, deseed, and mince the jalapeño. Add just ¼ cup diced onion, diced tomatillos, chopped cilantro, just half the lime juice, and just 2 tbsp minced jalapeño to a medium bowl. Stir the tomatillo salsa to combine.

3
Prepare the corn and squash

Cut the corn kernels off the cob. Trim the summer squash and slice into half moons. Peel and mince the garlic.

4
Cook the squash

Place a large nonstick skillet over medium high heat. Add remaining diced onion, corn kernels, sliced summer squash, minced garlic, and a pinch of salt and pepper. Cook until corn is charred, 8 to 10 minutes. Taste, add salt and pepper as necessary, and transfer vegetables to a bowl.

5
Crisp the tacos

Wipe the skillet clean and return to medium-high heat with 1 tbsp vegetable oil. Add 3 corn tortillas in a single layer. Top each tortilla with charred corn and summer squash, then fold in half. Cook until crispy, about 1 minute per side. Transfer the crispy summer squash tacos to a plate and repeat with the remaining tortillas.

6
Finish and serve

Add sour cream, remaining lime juice, and a pinch of salt to a small bowl. Stir the lime crema, taste, and add salt as necessary. Top the summer squash tacos with red cabbage, tomatillo salsa, and lime crema. Serve the Spanish rice on the side. Bon appetit!