When you think of summer squash, tacos probably don’t come to the top of your mind – right? It is the season for yellow squash and for the last few weeks we have been picking up several in our CSA share.
Yellow squash makes a pretty incredible addition to summer squash bread, it’s also wonderful when cut into thick slices along with zucchini and cherry tomatoes and roasted in the oven on a baking sheet with a little olive oil and seasoning.
These tacos are a wonderful meatless Monday meal idea – if you are looking to lighten up your meals and throw more veggies in your diet, you will definitely want to make these part of your dinner rotation.
The key to making these tacos stand out is mixing them into a sauce of chipotle, lime and garlic – one chipotle chile and a mere teaspoon of adobo sauce is all you need, pureed with 2 cloves of garlic and the juice of 3-4 limes. Cut the ends off the squash before peeling the skin, then cut the squash into 1/2 inch strips just a bit thicker than french fries. For added color, cut up a single red bell pepper, and slice the onion into thick rings.
Toss the squash, sliced pepper & onion in the chipotle lime marinade and then spread evenly on a parchment lined baking sheet and bake at 350 for 20-25 minutes until roasted, stirring the pan around the 15 minute mark.
When the squash is almost roasted, throw some corn tortillas on the griddle – once the squash is roasted, pull from the oven and tuck into your tacos. Garnish with cilantro, green onion, and cilantro serrano sauce.
Oh yum! Talking about them has me wishing I had some on a plate right now to devour!
You will wonder why you never made these before.. in fact, my husband went back for his second plate and said “If you could make these every day, I might never miss eating meat”.
Looks like a win in the meatless Monday department!
I sure hope you love these as much as we do!
If you like these tacos, you may also want to try these:
Did you make these tacos? If so, tag @RebootedMom on Instagram and let us know how you did!