Summer Squash Tacos With Avocado Chimichurri

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Cookie and Kate


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Olive oil

1/2 medium red onion, chopped (about 1/2 cup)

1 ear of corn, husked and kernels sliced off from the cob

1 clove garlic, minced or pressed

1 small jalapeƱo, seeded and minced (optional)

2 small zucchinis, ribboned or chopped

1 small yellow squash, ribboned or chopped

salt and black pepper

big handful cherry tomatoes, sliced

2 cups cooked black-eyed peas or black beans (or 1 can, rinsed and drained)

about 6 small corn tortillas

3 radishes, sliced super thin using a mandoline, vegetable peeler or knife

1 cup parsley, lightly packed (mostly leaves, some small stems are ok)

small handful cilantro

1 avocado, pitted, sliced into chunks and skin removed

1 to 2 cloves garlic

1 small lime, juiced or 1 tablespoon sherry vinegar

3 tablespoons olive oil

1 tablespoon water

1/4 to 1/2 teaspoon red pepper flakes (to taste)

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