Author Notes
Here's an easy summer lunch. Happy & healthy. —we eat. happy.
Ingredients
- for the salsa filling & for serving
-
1 cup
vine-ripened tomatoes, diced
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1 cup
summer squash, diced & sauteed in a little olive oil for about 6-8 minutes
-
1/2 cup
sweet onion, chopped
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a big handful of fresh cilantro, finely chopped
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sea salt & cracked pepper
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a drizzle of olive oil
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juice of 1 lemon
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8
corn tortillas, heated in a dry pan over medium heat (30 seconds each)
-
1/2
head of red lettuce or greens of your choice
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1
avocado, mashed
-
lemon slices
- for the chipotle cream
-
1/2 cup
sour cream
-
1
chipotle chili
-
1 teaspoon
abodo sauce (that the chili came in)
Directions
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In a large bowl, combine tomatoes, summer squash, onion, cilantro, salt, pepper, oil & lemon juice. Set aside.
-
In a small bowl combine chipotle ingredients & set aside.
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To serve: smear chipotle cream on the bottom of the tortillas, then the lettuce, then the salsa filling & a dollop of avocado. Serve with lemon wedges.
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