These Summer Squash Sheet-Pan Tacos are a vibrant and flavoursome dish perfect for warm-weather meals. Roasted summer squash and zucchini are paired with spicy pickled shallots, creamy tahini and smoky paprika, all wrapped in warm corn tortillas.
Ingredients:
- 2 medium yellow squash, cut into 1/2″ pieces (5 to 6 cups)
- 2 medium zucchini, cut into 1/2″ pieces (5 to 6 cups)
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- 3 small shallots, very thinly sliced
- 1 cup red wine vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon za’atar
- 1/4 cup tahini
- 2 tablespoons chopped fresh parsley
- 2 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1/2 teaspoon granulated garlic
- 8 (6″) corn tortillas
- 1/2 cup homemade or store-bought hummus
Method of cooking:
Preheat the oven to 425°F (220°C).
Place the yellow squash and zucchini pieces on a large baking sheet.
Drizzle with olive oil and sprinkle with kosher salt.
Toss to coat evenly.
Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and lightly browned, stirring halfway through.
Combine the red wine vinegar and granulated sugar in a small saucepan. Bring to the boil over a medium heat, stirring until the sugar dissolves.
Remove from the heat and add the thinly sliced shallots.
Leave the shallots in the marinade for at least 15 minutes. Drain before using.
In a small bowl, combine the tahini, chopped parsley, fresh lime juice, smoked paprika, granulated garlic and a pinch of kosher salt.
Whisk until smooth. If the sauce is too thick, add a little water, a teaspoon at a time, until it reaches the desired consistency.
Heat the corn tortillas in a dry frying pan over medium heat or directly over a gas flame until soft and pliable.
Spoon a tablespoon of hummus onto each warm tortilla.
Top with a generous portion of roasted summer squash and courgette.
Top with a few pickled shallots.
Drizzle with tahini sauce.
Sprinkle with za’atar for extra flavour.
Serve the squash tacos immediately, with extra lime wedges on the side if desired.
