RecipesSummer Squash Tacos with Avocado Chimichurri Sauce
by Cindy Denning· May 1, 2026
DinnerVeganMexicanHealthy
Summery tacos stuffed with zucchini, yellow squash, corn, tomatoes, and black-eyed peas. Topped with a sublime avocado chimichurri sauce. Vegan and gluten free.
6 servings·Prep 20 min·Cook 20 min|Total 40 min
Ingredients
Servings:6
- 2 tablespoonsolive oil
- 1½medium red onion, chopped
- 3ears of corn, kernels cut off
- 3garlic cloves, minced
- 3small jalapeños, seeded and minced (optional)
- 6small zucchinis, ribboned or chopped
- 3small yellow squash, ribboned or chopped
- salt and black pepper to taste
- 1 handfulcherry tomatoes, sliced
- 3 14-oz cansblack-eyed peas or black beans, rinsed and drained
- 18small corn tortillas
- 9radishes, thinly sliced
- 3 cupsparsley, packed
- handful cilantro
- 3avocados, pitted and chopped
- 6garlic cloves (for sauce)
- 6 tablespoonslime juice
- 9 tablespoonsolive oil (for sauce)
- 1 teaspoonred pepper flakes
Instructions
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