Summer Squash Tacos

Here’s a great recipe from Arlington shareholder Anna Santos De Dios. You can use any kind of summer squash in this one!

1 c cherry tomatoes
2 t olive oil
2 small courgettes or crookneck squash [or other summer squash]
11/2 T vegetable oil
4 cloves garlic
1/2 med yellow onion
4 small corn tortillas
1/2 ripe med avocado, pitted
crumbled cotija cheese

Preheat oven to 250°F. Halve tomatoes lengthwise, toss with oil and arrange in a single layer with cut sides up on a baking sheet. Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours. Transfer pan to a rack and cool slightly; set aside.

Dice onion and cut squash into batonnets (thick matchsticks). Heat oil in large frying pan over medium heat. When it shimmers, add crushed garlic and onion. Sauté until translucent, about 4 to 5 minutes. Add squash, cooking until crisp-tender, about 3 minutes. Remove from heat and season well with salt and freshly ground black pepper.

Warm tortillas over an open flame or in a lightly greased frying pan. Divide onion-squash mixture onto tortillas. Top with roasted tomatoes, slices of avocado, sprinkling of cotija, and crema. Serve immediately; serves two.