VEGETABLE TACOS W/ AVOCADO CREAM

FILLING:


1 small zucchini, diced


1 small summer squash, diced


1/2 medium red onion, diced


1 ear sweet corn, removed from cob


1 cup cherry tomatoes, sliced in half


1 medium red pepper, diced


2 tablespoons olive oil


2 garlic cloves, minced


2 teaspoons ground cumin


1/4 teaspoon sea salt


AVOCADO CREAM:

1 ripe avocado


1/3 cup full fat, plain greek yogurt


1/4 cup minced cilantro


1 tablespoon lime juice


EVERYTHING ELSE:

8 corn tortillas


2 ounces feta or goat cheese, crumbled


Extra cilantro


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Preheat oven to 400˚ F. Prepare all the vegetables as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly brown, 20 to 25 minutes.


While vegetables are roasting, whip together avocado, greek yogurt, cilantro, and lime juice by hand or in a blender.


To assemble tacos, warm up tortillas over an open flame or on a heated griddle. Assemble with roasted veggies, avocado cream, a sprinkle of feta or goat cheese, and cilantro.


Tips & Tricks: If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!


Gary Grant