I’m super excited to introduce a new series here on Mountain Mama Cooks: Taco Tuesday. I’ve been throwing around the idea for a long while and what better time to start than right now. I mean really, who doesn’t love tacos? If you raised your hand, we might have to stop being friends. Everyone loves tacos (don’t they?) and I can’t think of more satisfying dinner on a hot summers night than a few simple tacos and a cold Tecate with a twist of lime.
The beauty of tacos is you can make them with anything. ANYTHING! Good thing I’m not picky when it comes to what fills my tacos. Carne Asada, ground chicken, eggs and chorizo or grilled vegetables, if it’s wrapped in a tortilla and you give me enough hot sauce and a cold beer to wash it down, I’m a pretty content mama. Unless we’re doing breakfast tacos, then I’d forgo the beer in lieu of a hot cup of coffee heavy on the sugar and half and half. I generally try to save the beer until at least noon. Unless I’m on vacation then what the hay? I’ll throw back a beer in the am if y’all are doing it too. Peer pressure at it’s finest.
First tacos out of the gate and I go veggie? A bold move, yes, but one bite and you’ll be changing your tune, I promise. I thought for sure grilled summer squash tacos were going to be a tough sell in my house. My man isn’t a big fan of zucchini and if I’m doing tacos, it’s usually with fish, beef or chicken so I knew that’s what he’d be expecting. I made them anyway since I love zucchini each and every way and sometimes you gotta do what you want do to, you know? And to be honest, if he didn’t eat them, I was fine with it. He can always fix a bowl of cereal if he doesn’t like what I’m cooking for dinner. In the end, it wasn’t even a problem and the cereal card didn’t have to be pulled. My car crashing husband didn’t make a peep about the fact that these tacos were filled with nothing but green stuff.
In fact, he chowed ’em like no ones business. I think the key was cutting the zucchini a little on the thick side and not over grilling it. Because summer squash has so much liquid, it’s easy for them to over cook and turn soggy (his biggest complaint). I cooked the squash (keeping a watchful eye on it) on medium high heat so they got a nice sear but still kept some crunch to them. I kept things simple with just a bit of olive oil and pantry spices as these beauties had come straight from the farmers market. I say it all the time but when you start with good product, you don’t need to much to make it shine. A little smashed avocado, cojita cheese, red onion and cilantro are the garnishes to pull these tacos together!
For the next few months I’ll be doing a new taco every Tuesday so check back often to see what I’m sharing. Next week will be spicy with a home, home on the range theme. Any ideas?? Feel free to share links and comments below on your favorite taco, I’d love to hear!
These grilled squash tacos are the epitome of summer. Grilled summer squash and avocado wrapped in a corn tortilla.
- 1 lb summer squash (zucchini and yellow squash mix)
- 2 teaspoons olive oil
- small pinch each of chili powder, cajun seasoning, cayenne, and salt
- 2 avocados
- juice of 1 lime
- 8 corn tortillas
- red onion
- cojita cheese
- Cut the squash in half length wise and then into 1/2-inch thick pieces.
- Toss the squash with olive oil and spices to taste.
- Heat the grill to medium-high and watching carefully, sear squash on all sides just until heated through and crispy on the outside. Remove from grill and place on platter.
- In a small bowl, mash avocados with lime juice and a pinch of salt.
- Optional- but I like to throw the tortillas on the grill for just a minute to heat through!
- To serve tacos, spread some smashed avocado on each tortilla and then top with 3-4 pieces of summer squash.
- Optional: top each taco with crumbled cojita cheese (or feta), fresh cilantro and thinly sliced red onion.