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!
Use up your bounty of summer vegetables with this fun twist on meatless tacos! Enjoy yellow squash roasted in a blend of chipotle, lime and garlic and stuffed in tacos garnished with fresh vegetables - completely amazing!
Ingredients
- 2 yellow squash
- 1 small onion, sliced into rings
- 1 red bell pepper, seeds & stem removed and sliced into strips
- 1 chipotle chile + 1 tsp adobo sauce (2 if you want more kick)
- 2 cloves garlic, peeled
- juice of 3-4 limes (1/4 C.)
- huge pinch of garlic powder
- huge pinch of salt
- 8-10 corn tortillas
- garnish: sliced green onions, cilantro, and Cilantro Serrano Sauce
Instructions
- Preheat your oven to 400 degrees F.
- Line a baking sheet with a layer of parchment and set aside.
- Cut the ends off of the squash, and peel - then cut the squash into long strips 1/2 inch in width. Place in a medium size bowl along with the pepper and onion.
- Combine the chipotle chile, garlic, and juice of 3-4 limes in your food processor and puree.
- Stir the puree into the squash, pepper and onion until well covered. Spread out on the baking sheet and sprinkle with garlic powder and salt.
- Place the baking sheet in the oven for 20-25 minutes until roasted.
- Gather your corn tortillas on the griddle and flip to cook on each side. Remove the squash once roasted and assemble tacos.
- Garnish tacos with cilantro, green onions and cilantro serrano sauce
If you like these tacos, you may also want to try these:
Chipotle Lime Roasted Cauliflower Tacos
Did you make these tacos? If so, tag @RebootedMom on Instagram and let us know how you did!
[…] flavor to Mexican dishes – enough to take a dish from just average to over the top. If your tacos are too boring, then drizzle them in Roasted Poblano sauce. If you are looking for a way to jazz up […]