Summer Squash Tacos


  • 3 tablespoons olive oil
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 pound zucchini, yellow, or patty pan squash, quartered and sliced into 1/2-inch thick slices
  • 1/2 teaspoon ground cumin
  • 1012 corn tortillas
  • Pico de Gallo and sour cream, for serving


  1. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt and pepper. Cook until just starting to brown. Add squash  and cumin, and season again with salt and pepper. Cook, stirring occasionally, until squash is tender and browned in a few spots.
  2. Meanwhile, heat a medium frying pan over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel to keep warm. Once squash is nicely browned, transfer to a warm bowl and serve with tortillas, pico de gallo and sour cream