Summer-Inspired Tacos.

July 26, 2012
Author Notes

Here's an easy summer lunch. Happy & healthy. —we eat. happy.

  • Serves 4
  • for the salsa filling & for serving
  • 1 cup vine-ripened tomatoes, diced
  • 1 cup summer squash, diced & sauteed in a little olive oil for about 6-8 minutes
  • 1/2 cup sweet onion, chopped
  • a big handful of fresh cilantro, finely chopped
  • sea salt & cracked pepper
  • a drizzle of olive oil
  • juice of 1 lemon
  • 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
  • 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)
In This Recipe
  1. In a large bowl, combine tomatoes, summer squash, onion, cilantro, salt, pepper, oil & lemon juice. Set aside.
  2. In a small bowl combine chipotle ingredients & set aside.
  3. 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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