A fun, light, vegetarian fare.
This weekend, I celebrated my dear friend Jamie of Fat, Happy, and Cheap for her bachlorette party in Vegas. I’m especially excited for her wedding this summer, because I will have the honor and privilege to officiate the ceremony!
Following the craziness in Sin City, I was able to wind down and enjoy a proper Sunday accompanied by beautiful summer weather in San Francisco. I took this advantage to explore the neighborhood and paced four miles through the city in search of new running routes. My lovely roommate decided to cook and I was delightfully happy to help break in our new kitchen with this summery dish.
Summer squash is finally in season and tacos make an easy recipe to enjoy this tender vegetable full of flavor.
Chop cabbage, jalapenos, and cilantro into a medium bowl to create your slaw. Add fresh squeezed lime juice, black pepper, and garlic to taste.
Dice squash of your choice into small 1/4 – 1/2 inch pieces onto a baking pan. Drizzle olive oil and sprinkle sea salt and brown sugar to bake at 400 degrees for 15 minutes, or until roasted. When finished, add onto warmed tortillas over your slaw mixture, and garnish with avocado (hot sauce and cheese if desired).
Voilà! Happy week!
Summer Roasted Squash Tacos
+ 2-3 squash of your choice (we used 1/2 eggplant and two patty pan squash)
+ 1/2 cabbage
+ 1/8 cup chopped cilantro
+ 2 garlic cloves, minced
+ 1 avocado
+ 1-2 jalapenos
+ 2 limes (use one for slaw mix, other for side garnish)
+ Olive oil
+ Black pepper
+ Sea salt
+ Brown sugar
+ Cheese (if desired)
+ Hot sauce (if desired)