I stayed at my sisters house last night to help with my one year old nephew while her husband was away for work. It’s a dreamy situation whenever I stay there- I get to be smothered with smooches from my mini nephew and spoiled by my older sister! I wanted to make them dinner, so I brought all my CSA veggies and whipped us up some summery tacos. My sister is a vegetarian so these were meatless. Vander (my nephew) had his own little deconstructed taco with all the same ingredients that we had- the kid will eat anything! It was a lovely family night…
Ingredients: Serves 2
4-6 medium flour tortillas
1 large summer squash, cut into medium thick strips
1 avocado, smashed
2 medium corn, cut off the cob
1 scallion, chopped small
2 green onions (or 1/2 small onion)
1/2 grapefruit, segmented and chopped small
2 radishes, sliced thin
1/4 baby cabbage, shredded
Small handful fresh cilantro
Crumbled goat cheese
Salt and pepper, to taste
Heat some olive oil and place the squash in a flat layer, cooking and turning occasionally until both sides are slightly browned and cooked through. While that is cooking, add some olive oil to another pan and cook the corn until slightly browned as well. To make the slaw, place the cabbage, cooked corn, scallion, green onion, grapefruit, and cilantro in a bowl. Drizzle with olive oil and a good squeeze of half a lime. Toss well and salt and pepper to taste. Lastly, smash the avocado and add a little squeeze of lime and some pepper.
I usually like to warm by tortillas by holding them over my gas stove until they get a light char on them. Fill the tacos with a spread of avocado, followed by some squash, cabbage slaw, goat cheese, and radishes. Serve with some sliced lime on the side. Enjoy!