Summer Squash Tacos with Avocado Chimichurri Sauce

Ingredients

• olive oil
• 1/2 red onion medium, chopped, about ½ cup
• 1 ear corn husked and kernels sliced off from the cob
• 1 clove garlic minced or pressed
• 1 jalapeño small, seeded and minced, optional
• 2 zucchinis small, ribboned or chopped
• 1 yellow squash small, ribboned or chopped
• salt
• black pepper to taste
• handful cherry tomatoes big, sliced
• 1 can black eyed peas 14 ounces, or black beans, rinsed and drained (or 1 ½ cups cooked beans
• 6 corn tortillas small
• 3 radishes sliced super thin using a mandoline, vegetable peeler or knife
• 1 cup parsley lightly packed, mostly leaves, some small stems are ok
• handful cilantro small
• 1 avocado pitted, sliced into chunks and skin removed
• 2 cloves garlic
• 2 tablespoons lime juice about 1 medium lime) or 1 tablespoon sherry vinegar
• 3 tablespoons olive oil
• 1 tablespoon water
• 1/2 teaspoon red pepper flakes to taste
• salt
• black pepper to taste

Nutrition

• Calories : 480 calories
• Carbohydrate : 65 grams
• Fat : 17 grams
• Fiber : 7 grams
• Protein : 21 grams
• SaturatedFat : 2.5 grams
• Sodium : 300 milligrams
• Sugar : 5 grams