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Summer Squash and Pea Tacos with Tomato-Avocado Relish


  • 3 summer squash
  • 1 jalapeno
  • 1 onion
  • 1 cup frozen sweet peas
  • 1-2 tomatoes
  • 3 tablespoons sunflower seeds
  • Arugula or greens of your choice or finely minced cilantro
  • Olive oil
  • Salt and pepper
  • Lemon/lime
  • Handful of dates or dried cranberries (optional)
  • 10-12 flour/corn tortillas


Cut the summer squash into bite-sized pieces. Finely dice onions and jalapenos. Fry the onions with a good pinch of salt in 1 tablespoon of olive oil. When onions are browned (about 4-5 minutes) add minced jalapeno. Cook 1 minute and then add summer squash (fry on medium high heat for 3 minutes or to desired doneness.

Assemble relish: finely mince ½ a small onion, add 2 finely minced avocados, salt and pepper to taste and finish with a drizzle of tsp. of olive oil and diced dates/cranberries (optional). Assemble the tacos: spoon about ¼ cup of the vegetable mixture onto the taco, sprinkle with 1 tsp. of sunflower seeds per taco and then top with 1-2 tablespoons of relish. Top with a small handful of greens or sprinkle with cilantro.

Submitted by Kumi Rao, Tucson CSA