Ingredients
Filling:
2 zucchinis, diced
2 summer squash, diced
2 medium red peppers, diced
1 small red onion
2 ears sweet corn, kernels removed
2 cups of cherry tomatoes, halved
3 T. extra virgin olive oil
4 cloves garlic, minced
1 T. ground cumin
Salt and black pepper, to taste
Avocado Cream Sauce:
2 ripe avocados, seed and skin removed
¼ c. full fat, plain Greek yogurt
½ c. fresh cilantro, chopped
2 T. fresh lime juice
Serve with:
12-16 taco shells
8 oz. Feta cheese
Directions
- Preheat oven to 400° and line a rimmed baking sheet with aluminum foil or parchment paper.
- Toss zucchini, summer squash, red peppers, red onion, corn kernels, and cherry tomatoes with olive oil, minced garlic, and ground cumin in a large glass bowl. Season with salt and pepper, to taste.
- Arrange vegetables on rimmed baking sheet and roast in preheated oven until tender and lightly browning, approximately 20-25 minutes.
- While vegetables are roasting, combine avocado, Geek yogurt, cilantro and lime juice by hand or in a blender.
- To assemble tacos: heat taco shells in oven according to package directions. Remove from oven and cool slightly before adding roasted vegetables, avocado cream and feta cheese. Serve with Mexican Rice and Cantina Beans.
Makes 6 servings.
