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Summer Squash Tacos with Creamy Avocado Tomatillo Salsa
This recipe is based on some delicious tacos I had at a local restaurant called Handline. Their dish had 2 homemade tortillas filled with roasted summer squash, spring onions, cheese, and salsa mocha topped with fresh oregano and toasted almonds. The combination of flavors was incredible, the cheese was sharp and creamy, the salsa was smooth and spicy, the squash was juicy and savory, and the almonds added a nice crunch.
When replicating the tacos at home, I made a few adjustments. I decided to add sprouts for a fresh and light component and tomatillo avocado salsa for a cooling sweet taste. I also took out the onions and salas mocha.
They were so good and flavorful. In fact they have become a staple summer meal for me. I really love these tacos and am so excited to share them with you. It only takes about 20 minutes to make these wonderful tacos and they make a perfect lunch or dinner. I hope you enjoy them as much as I do!
With love from my kitchen to yours,
Kayley
Summer Squash Tacos with Creamy
Avocado Tomatillo Salsa
AuthorKayley O'BrienCombine the squash, oil, chili powder, oregano, cayenne, salt, and pepper in a large bowl and mix till the squash is coated evenly. Heat a grill pan or cast iron pan to medium high heat. Once the pan is hot, place the squash pieces on the pan so that they don't over lap. Keep and eye on your squash and when the bottoms start to brown and get juicy, flip them over. This will probably happen at different times for different pieces, depending on the thickness and location on the pan. Cook till all of the squash is soft and lightly browned or grilled.
Meanwhile, mash the avocado in a bowl and add a pinch of salt and the tomatillo salsa. Mix well and set aside.
In a small plastic bag mix the sour cream and water. Seal the bag and swish it around till thoroughly combined and set aside.
When the squash is close to being done, heat the tortillas in a pan over medium high heat.
To assemble the tacos, place two tortillas on each plate. Divide the grated cheese among the 4 tacos. Then layer the squash on top. Next put a small handful of sprouts on each taco and top that off with some salsa. If you where able to get some squash blossoms, tear them gently and divide them amongst the tacos. Now for the fancy part, cut the corn of your plastic bag ever so slightly to create a little hole, like for frosting. Now gentle squeeze out the sour cream as you move back and forth a long the taco (shown in pictures above). Lastly top with almond slices and hot sauce and enjoy!
Ingredients
Directions
Combine the squash, oil, chili powder, oregano, cayenne, salt, and pepper in a large bowl and mix till the squash is coated evenly. Heat a grill pan or cast iron pan to medium high heat. Once the pan is hot, place the squash pieces on the pan so that they don't over lap. Keep and eye on your squash and when the bottoms start to brown and get juicy, flip them over. This will probably happen at different times for different pieces, depending on the thickness and location on the pan. Cook till all of the squash is soft and lightly browned or grilled.
Meanwhile, mash the avocado in a bowl and add a pinch of salt and the tomatillo salsa. Mix well and set aside.
In a small plastic bag mix the sour cream and water. Seal the bag and swish it around till thoroughly combined and set aside.
When the squash is close to being done, heat the tortillas in a pan over medium high heat.
To assemble the tacos, place two tortillas on each plate. Divide the grated cheese among the 4 tacos. Then layer the squash on top. Next put a small handful of sprouts on each taco and top that off with some salsa. If you where able to get some squash blossoms, tear them gently and divide them amongst the tacos. Now for the fancy part, cut the corn of your plastic bag ever so slightly to create a little hole, like for frosting. Now gentle squeeze out the sour cream as you move back and forth a long the taco (shown in pictures above). Lastly top with almond slices and hot sauce and enjoy!
Notes
Nutrition:
|
Ingredients |
Cals |
Fat |
Carbs |
Protein |
|
1 1/2 cups zucchini, chopped (186 g) |
31.5 |
0.6g |
5.8g |
2.3g |
|
1 1/2 cups squash, chopped (270 g) |
54 |
0.8g |
11.7g |
2.4g |
|
1/2 tbsp oil |
62 |
7g |
0g |
0g |
|
1/2 cub avocado, diced (75g) |
120 |
11g |
6.5g |
1.5g |
|
1/2 cup tomatillo salsa |
40 |
0g |
8g |
0g |
|
2 tbsp sour cream |
48 |
4.6g |
1.1g |
0.6g |
|
4 corn tortillas |
208 |
2.7g |
44g |
5.6g |
|
1/2 cup cheddar cheese, grated (56 g) |
220.1 |
18g |
2g |
14g |
|
1/2 cup sprouts |
3.8 |
0.1g |
0.3g |
0.7g |
|
3 tbsp sliced almonds (17.2 g) |
99.7 |
8.6g |
3.7g |
3.6g |
|
Total (serves 2) |
887 |
53.3g |
83.1g |
30.7g |
|
1 serving |
443.5 |
26.7g |
41.6g |
15.4g |
Notes:
- Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
- I only calculate half the oil because a lot of it sticks to the pan so you don’t consume all of it.
Works Cited
1. Eatthismuch. https://www.eatthismuch.com/. Accessed 18 June 2019.
2. Nutritionix. Gladson. https://www.nutritionix.com/. Accessed 18 June 2019
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
