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Summer Squash Tacos with Avocado Chimichurri Sauce


1 Avocado
2 cups Black-eyed peas or black beans, cooked
1 big handful Cherry tomatoes
1 small handful Cilantro
1 ear Corn
2 clove Garlic
1 Jalapeno, small
1 Lime, small
1 cup Parsley
3 Radishes
1/2 Red onion, chopped (about 1/2 cup), medium
1 Yellow squash, small
2 Zucchinis, small

Baking & Spices

1/4 tsp Red pepper flakes
2 Salt and black pepper

Oils & Vinegars

1 Olive oil
3 tbsp Olive oil


1 tbsp Water


about 6 small corn tortillas
Jennifer Everitt-Hesketh

summer squash tacos with avocado chimichurri sauce