Inspired by the avocado chimichurri she had while traveling in San Antonio, Kate Taylor of the popular blog Cookie + Kate decided to whip up an easy summer recipe using seasonal produce like zucchini, yellow squash, corn, tomatoes and black-eyed peas. Adapted from a similar sauce in The Food Matters Cookbook by Mark Bittman, this avocado chimichurri sauce is so good that Kate suggests using it for breakfast with huevos rancheros, atop a baked frittata, or drizzled over kale and black bean burritos. Full of backyard party potential!
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Ingredients
Tacos
Olive oil
1/2 medium red onion, chopped (about 1/2 cup)
1 ear of corn, husked and kernels sliced off from the cob
1 clove garlic, minced or pressed
1 small jalapeño, seeded and minced (optional)
2 small zucchinis, ribboned or chopped
1 small yellow squash, ribboned or chopped
Salt and black pepper
Big handful cherry tomatoes, sliced
2 cups cooked black-eyed peas or black beans (or 1 can, rinsed and drained)
About 6 small corn tortillas
3 radishes, sliced super thin using a mandolin, vegetable peeler or knife
Avocado Chimichurri Sauce
1 cup parsley, lightly packed (mostly leaves, some small stems are OK)
Small handful cilantro
1 avocado, pitted, sliced into chunks and skin removed
1 to 2 cloves garlic
1 small lime, juiced or 1 tablespoon sherry vinegar
3 tablespoons olive oil
1 tablespoon water
1/4 to 1/2 teaspoon red pepper flakes (to taste)
Salt and black pepper
Directions
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For chimichurri sauce: In a food processor, combine the parsley, cilantro, avocado, garlic and lime juice or vinegar. Process, stopping to scrape down the sides of the container once or twice. With the machine running, slowly stream in the olive oil and water. Season with red pepper flakes, salt and pepper, and process again to blend well. Use a spatula to transfer the sauce to a small bowl and cover it.
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For taco filling: In a large pan over medium heat, add a drizzle of olive oil and sauté the red onion and corn for about 5 minutes, until the onion becomes translucent. Add the jalapeño, zucchini, yellow squash and a sprinkle of salt and black pepper. Cook for 5 minutes or longer, stirring often, until the squash has lost a substantial amount of water. Reduce the heat to low and add the cherry tomatoes and black-eyed peas, stirring until the mixture is heated through. Remove the taco filling from heat and set aside.
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In a small pan over medium heat, heat each tortilla on both sides for a few seconds until warmed. Or, stack the tortillas on a plate, cover and microwave for a few seconds, until warmed through. Spoon taco filling into the middle of each tortilla. Top with ample chimichurri sauce (don’t skimp) and sliced radish. Serve immediately. Store leftover chimichurri in a small, airtight jar for 1 to 2 days.
Makes 6 tacos
