In a large skillet, heat the pan with oil over medium heat and add the onion and garlic. saute and stir for about 5 minutes until softened.
1 cup onion, finely chopped, 2 tbsp oil, 2 cloves garlic, minced
Add the jalapeno, and bell pepper. Stir and cook about 1 minute. Remove seeds and pith from jalapenos to reduce heat of peppers, Use gloves handling hot peppers if possible.
1 jalapeno, finely chopped, 1 cup bell pepper, diced small
Add the squash and cook for 7-10 minutes, stirring occasionally, until vegetables are tender
4 cups summer squash. diced small
Season the vegetable mixture with salt and pepper to taste. Stir in chopped parsley, cumin, and sliced scallions. Cook for an additional 2 minutes.
1/4 cup fresh parsley leaves, chopped, 1 tsp cumin, 2 scallions, thinly sliced, salt and pepper to taste
warm the tortillas in a dry skillet or microwave until soft and pliable
8 small tortillas, flour or corn
Fill each tortilla with a portion and top with your favorite taco sauce, sour cream, salsa, pickled jalapenos, a squeeze of lime, or avocado slices
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