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Summer Squash Tacos
by Lorna Jacoby 

These tacos are a super fast weeknight option and go great with a side of stewed black or pinto beans!


2 zucchini, or any kind of summer squash
1 clove garlic, minced
1 medium shallot, minced
1 tsp sweet paprika
2 Tbsp oil (not olive oil)
fresh or dried herbs to taste (oregano, thyme, summer savory)

For the slaw:
1 cup shredded red cabbage
1 Tbsp grapeseed or avocado oil
1 Tbsp rice vinegar
2 tsp fresh oregano
1/4 cup chopped cilantro
salt and pepper to taste

4-6 tortillas
2 Tbsp mayonnaise
juice of ½ small lime
¼ tsp chipotle powder
cheese (optional)


Chop the summer squash into coarse, uneven pieces.
Mix the herbs and paprika.
Mince shallot and garlic.

Heat a cast iron skillet. While it's getting hot, coat the zucchini in oil. Add squash to your very hot skillet and cook until edges are nicely browned. Lower the heat and add the shallots. Add the garlic and the herb mixture. Coat well by turning the vegetables and cook until done. Do not overcook.

Prepare your slaw by mixing oil, vinegar, herbs and spices and mixing together. In a separate bowl, mix the mayonnaise and the chipotle powder until smooth and add lime juice as needed to make a thick sauce.

To assemble, sprinkle cheese on a warm tortilla then the hot vegetables. Add the slaw and top with sauce. It's delicious!