Summer Squash Tacos

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.

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.

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

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.

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.

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!