Sunday, October 21, 2018

Summer Squash and Queso Fresco Tacos

Growing up on the East Coast, the extent of my exposure to tacos was limited to that chain restaurant with the horrible bell at the end of its commercials. Moving to California 10 years ago was akin to going over the rainbow. So many possibilities!

Luckily for us Humboldtians, Fall Farmers' Markets still look like summer ones, so whip up a batch of these summer squash tacos with real or faux sausage and continue to enjoy the season's bounty.

Although I often substitute due to laziness and a desire to use up what's in the frig, resist the urge to skip the queso fresco, it really makes this taco special. The same goes for the cilantro and lime, they are essential!

While most people drink beer with their Mexican food, wine is always my choice of beverage. What to pair with this one? A good fruity rose such as Tarantas' Rose of Bobal from Spain. No, not sweet, but lots of fruit. Any rose of Sangiovese or Pinot Noir would go as well. If you want a white, try Gewurztraminer or a medium dry riesling. Enjoy!

Summer Squash and Queso Fresco Tacos
(serves 2-3)

1 lb (2-3) summer squash, diced
2 links Italian sausage (pork or faux)
2 teaspoons cumin
1 teaspoon cayenne or other chili powder
1-2 tablespoons olive oil
queso fresco
lime wedges
corn tortillas (slider size are fun!)

Heat a skillet over medium heat for 2-3 minutes. Add olive oil to pan and swirl to coat the bottom.

If using pork sausage, remove casing and pinch sausage into the pan in 1/2 inch pieces. If using faux sausage, cut into bite size pieces. Brown in pan for 4-5 minutes.

Add squash and saute for another 4-5 minutes. Sprinkle cumin and cayenne over all and stir well to coat squash and sausage with the spices. Season with salt and cook another few minutes until squash is softened but still firm.

Meanwhile warm tortillas over open flame of stovetop or in a pan for electric stoves. Portion filling onto tortillas and top with queso fresco, cilantro and squeeze of lime. Serve immediately.


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