Fresh Corn and Squash Tacos


Big Ass Girls Fontana

You can make these Fresh Corn and Squash Tacos as a colorful and tasty vegetarian option for taco night. The filling is full of flavor from the sweet corn, soft squash, and savory spices. The creamy cheese and fresh toppings make it just right. These tacos are quick and easy to make, and your family and friends will love them.

Ingredients:
  • 2 cups fresh corn kernels
  • 2 cups diced yellow squash
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 8 small taco shells
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • Sliced jalapeos for garnish optional

Instructions:

In a pan, heat the olive oil over medium-high heat

Put in the skillet the chopped red onion and garlic

Saut for two minutes, until the onion and garlic smell good

Saut the diced yellow squash for three to four more minutes, until the pieces start to get soft

Add fresh corn kernels, chili powder, cumin, salt, and pepper, and mix well

Add three to four more minutes of cooking and keep going until the corn is soft and slightly caramelized

Follow the directions on the package to warm the taco shells

Spoon some of the corn and squash mixture into each taco shell to put them together

Diced tomatoes, fresh cilantro, shredded cheddar cheese, and sour cream should be put on top

If you like it spicy, top it off with sliced jalapeos

Serve right away and enjoy


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