Tonight Ryan and I made hard shell tacos!!! Seriously, you can never go wrong with tacos.
I got a packet of taco seasoning, organic blue corn hard taco shells, and all that was needed to complete this amazing meal. The taco seasoning made the apartment smell amazing (like Boloco), but it was not spicy enough for us so we had to add a little more spice!
Zucchini and Summer Squash Taco Meat
1-2 boxes hard shell taco shells
1 Tbsp. extra virgin olive oil
2 medium zucchini’s, diced
2 medium summer squash, diced
1 taco seasoning packet
1/2 tsp. cumin
1/4 tsp. cayenne pepper
Fresh ground black pepper
1 can stewed tomatoes, with the tomatoes chopped
3/4 cup corn, fresh, canned or frozen
1 can black eyed peas
Taco toppings: avocado, chopped
Red onion, diced
Champagne mango, chopped
In a large saute pan, heat the oil and add the diced zucchini and summer squash. Cook for a few minutes, 3-5, then add the seasoning packet along with the spices, stewed tomatoes, corn and black eyed peas. Cook until heated through and softened.
Fill your taco shell with a spoonful of the squash mixture then your toppings. We put a little avocado, red onion, mango and cilantro. TREMENDOUS!
I love how easy and versatile taco nights are! And the leftovers aren’t too bad either (;