Grilled Zucchini Tacos

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Spoon Fork Bacon
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 zucchinis, tops and bottoms removed and sliced into strips

2 yellow squash, tops and bottoms removed and sliced into strips

3 tablespoons extra virgin olive oil

salt and pepper to taste

8 tomatillos, cut in half

2 garlic cloves, gently smashed

2 tablespoons extra virgin olive oil

1 jalapeno, seeded and roughly chopped

½ avocado

½ bunch cilantro, roughly chopped

1 limes, juiced

2 tablespoons unsalted butter

¼ cup red onion, diced

¼ cup red bell pepper, diced

½ jalapeno, seeded and diced

1 garlic clove, minced

1 corn on the cob, kernels and milk removed from cob

18 4-5 inch corn tortillas

½ cup queso fresco, crumbled

2 limes, cut into wedges

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