If you’re looking for a quick and easy dinner go no further because you’ve found it! These tacos have a burst of flavor from the cumin that masks the squash bit and can help your picky eaters learn to like veggies a little bit more. If you have hard-core veggie haters, try chopping the summer squash very small and roll the filling up in a tortilla to make a burrito.
Serves 6 (2 tacos or 1 burrito each)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 2 mild poblano peppers (or substitute ½ bell pepper), minced
- 4 cups (480 g) summer squash, diced
- 1 to 2 teaspoons cumin
- salt and pepper to taste
- 2 tablespoons fresh cilantro, minced (optional)
- Pre-made taco shells (hard or soft), for serving
Heat the olive oil over medium heat in a large sauté pan. Add garlic, tomatoes and a sprinkle of salt and cook until the tomatoes are starting to cook down. Then add the peppers, squash and 1 teaspoon of the cumin. Continue to cook until the summer squash is tender but not mushy. Take a taste then adjust salt and cumin to fit your liking. Mix in the optional fresh cilantro last if you want to use it.
Serve in a taco shell topped with salsa and your other favorite taco toppings.