Description
Sliced summer squashes and sweet peppers are sauteed with spices and served over warm tortillas topped with a papalo guacamole. This gluten free and vegan main dish is a great way to enjoy summer produce!
Ingredients
for the tacos:
- 2 tbsp olive or coconut oil
- 4 small sweet or bell peppers, seeds removed and sliced into strips
- 4 cups sliced summer squash
- 1/2 tsp granulated garlic
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 tsp apple cider vinegar
- Salt & pepper to taste
- 8–10 Tortillas to serve
for the papalo guacamole
- flesh from 2 large avocados
- 2 tbsp chopped papalo
- 2 tbsp minced shallot
- 2 tsp fresh lemon or lime juice
- Sea salt to taste
Instructions
To make the filling for the tacos, heat the oil in a large skillet over medium heat. Add the peppers, squash, spices, and a good pinch each of salt and pepper. Once the veggies start to soften, add the apple cider vinegar. Continue to cook, stirring occasionally, until the veggies are tender. If the mixture looks dry at any point as it is cooking, add a splash of water.
To make the guacamole, gently mash all of the ingredients together, then taste and adjust for seasoning. Fill your favorite tortillas with the summer squash and sweet pepper sauté then top with the papalo guacamole. Makes enough for about 8-10 tacos.
Notes
- If you don’t have access to papalo, you can substitute an equal amount of cilantro in its place.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main