This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.
Ingreadients:
- 2 Tbsp. vegetable oil
- 4 medium yellow summer squash (1¼ lb.), cut into 1-in. chunks
- ¾ tsp. ground cumin
- ¼–¾ tsp. cayenne pepper
- Kosher salt
- 1 medium avocado, peeled and pitted
- 3 Tbsp. fresh lime juice, plus lime wedges for squeezing
- ¼ cup coarsely chopped cilantro, plus more for garnish
- Six 6-in. corn tortillas
- ½ small yellow onion, coarsely chopped
- 1 cup crumbled queso fresco (5 oz.)
Direction
- To a large skillet set over medium-high heat, add the oil. When the oil is hot and shimmering, add the squash, cumin, and cayenne. Season lightly with salt and cook, stirring occasionally, until light golden and barely tender, about 10 minutes. Remove from the heat, adjust the seasoning to taste, and set aside.
- To a blender, add the avocado, lime juice, cilantro, and ¼ cup of water. Blend until smooth, season to taste with salt, and set aside.
- Assemble the tacos: Either directly over a gas burner or in a dry cast iron skillet set over medium-high heat, toast the tortillas, turning once, until soft and pliable, about 1 minute. Transfer to a platter in a single layer.
- To serve, evenly spoon the squash atop the tortillas, then top each taco with the reserved avocado salsa, onion, and queso fresco. Garnish with cilantro and serve warm, with lime wedges for squeezing.
