Hellooo cyber world! It’s been a while since my last post due to graduation and associated shenanigans. However, I am finally settled in for the summer in NYC! I’ll be working for a nonprofit that builds farms in schools and detention centers. Yay more farms!

On my last trip of the year to Hollygrove market in Nola I got these goodies.

Corn, red onion, squash, and cilantro all seemed to jump over to Mexico in my brain, and I realized I hadn’t made tacos yet! Mexican food is a perfect vehicle for veggies because it’s full of bold spices and opportunities to mix and match ingredients. So, behold, squash tacos with corn and onion salsa and avocado cilantro sauce.

Start by shucking and boiling the corn for about ten minutes. Mmmm nothing says summer like sweet corn.

While the corn is cooking, make the sauce. Some could call this a guacamole, but it’s missing some major ingredients, and I don’t know about you, but I like my guac chunky & funky. This sauce is just three simple ingredients, but packs a flava punch.

Halve the avocado. If anyone tries to tell you that perfection doesn’t exist, show them this photo.

Combine the avocado in a bowl with the juice of the lime and the cilantro, finely chopped.

I used a fork to squish the avocado as much as I could, but a food processor or blender would work well, especially if you’re doubling or tripling the recipe. When I tried to use my blender, all the contents were under the blade, so it did basically nothing.

The corn should be done boiling now, so drain the boiling water and rinse with cold. Pure gold baby.

Sit the corn up on its little booty and run your knife along the kernels to separate them from the cob. Best to do this in a bowl so your kitchen doesn’t turn into a kernel easter egg hunt.

Next up, the onion.

Dice up only halve of a big guy like this one. Aim for a dice so that the pieces are the same size as the corn kernels.

Then mix ’em up together! Wahboom! (Bachelorette fans: join me in a communal cringe.)

Finally, the main event: the squash.

I got a beautiful heirloom variety from Hollygrove this week. Look at the color and size in comparison to the plain yellow squash from Whole Foods. Little runts!

Slice up the squash.

Then quarter the slices like so.

Warm olive oil in a large, nonstick skillet over medium heat. Add squash and season with cumin, chili powder, and paprika.

While the squash cooks, warm the tortillas. Warming the tortillas is really key because a cold, dry tortilla can bring down all the work you did on each other component.

Wrap the tortillas in a damp paper towel and microwave them for about a minute.

After 10-15 minutes of sautéing, the squash should be fully cooked and flavorful.

Lay down a tortilla and top with cooked squash. I like to double up on tortillas because they tend to break during eating, and it’s good to have a back up.

Then the corn and onion.

And finally the avocado/guac sauce.

Fiesta and enjoy!

 

Veg Fiesta Tacos 

Serves: 2

Level: Easy

Ingredients:

1 large yellow squash

2 t olive oil

1/4 t cumin

1/4 t chili powder

1/4 t paprika

Salt and pepper to taste

2 ears sweet corn

1/2 large red onion, finely diced

1 avocado

The juice of 1 lime

1/8 cup cilantro leaves, finely chopped

Pinch of salt

4 corn tortillas

 

Boil the corn for 10 minutes in a large pot. While the corn cooks, combine avocado, lime juice, and cilantro in a bowl. Stir and squish with a fork to combine and make a smooth but thick sauce. Season with salt. Set aside.

Cut the kernels off the corn and combine with the onion. Set aside.

Warm the oil in a large, nonstick pan over medium heat. Slice the squash then cube the slices. Add to the pan with cumin, chili powder, and paprika. Cook, stirring occasionally for 10-15 minutes.

Wrap the tortillas in a damp paper towel and microwave for 1 minute.

Lay out two tortillas on top of each other. Top with squash, corn and onion mixture, and avocado sauce.

Enjoy!