Summer Squash Tacos With Sweet Corn & Queso Fresco

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Frontera Fiesta
Nutrition per serving    (USDA % daily values)
CAL
233
FAT
31%
CHOL
8%
SOD
18%

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Ingredients for 4 servings

1 ½ pounds assorted small summer squash, such as zucchini, yellow squash and pattypan

1 tablespoon safflower or expeller-pressed canola oil

3 garlic cloves, peeled and roughly chopped

1 pouch (8 ounces) Frontera Key Lime Cilantro Taco Skillet Sauce

½ cup fresh corn kernels (cut from 1 ear of corn)

½ cup crumbled queso fresco, farmer’s cheese or mild feta

Chopped cilantro for garnish

8 to 12 warm corn tortillas for serving

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