Photo: Spencer Davis
Summer Squash Tacos with Avocado Chimichurri Sauce
21 ingredients
20 min + 20 min
openrecipes
Summery tacos stuffed with zucchini, yellow squash, corn, tomatoes and black-eyed peas. Top with a dollop of avocado chimichurri sauce for a sublime summer meal. This recipe happens to be vegan and gluten free, too.
Estimated Nutrition (whole recipe, rough)
1022
Calories
22g
Protein
55g
Fat
119g
Carbs
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil
- 1/2 medium red onion, chopped (about 1/2 cup)
- 1 ear of corn, husked and kernels sliced off from the cob
- 1 clove garlic, minced or pressed
- 1 small jalapeño, seeded and minced (optional)
- 2 small zucchinis, ribboned or chopped
- 1 small yellow squash, ribboned or chopped
- salt and black pepper
- big handful cherry tomatoes, sliced
- 2 cups cooked black-eyed peas or black beans (or 1 can, rinsed and drained)
- about 6 small corn tortillas
- 3 radishes, sliced super thin using a mandoline, vegetable peeler or knife
- 1 cup parsley, lightly packed (mostly leaves, some small stems are ok)
- small handful cilantro
- 1 avocado, pitted, sliced into chunks and skin removed
- 1 to 2 cloves garlic
- 1 small lime, juiced or 1 tablespoon sherry vinegar
- 3 tablespoons olive oil
- 1 tablespoon water
- 1/4 to 1/2 teaspoon red pepper flakes (to taste)
- salt and black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes