When your farm share gives you summer squash, you make tacos. Yeah? I don’t know. It sounded better in my head. I made these Summer Squash Tacos to put the CSA veggies into play. The BBQ roasted sweet potatoes? That was an impulse side dish.
I picked up this crazy little can of BBQ Rub at Trader Joe’s a few weeks ago, having no idea what I was going to do with it. It’s pretty clear on the package that it’s a meat rub. But the ingredients boasted on the front of the label were garlic and coffee. WHAT??? Coffee? Garlic?
GET IN MY CART!!!!
Then I got home like, ugh, I did it again. Buying stuff on a whim. But it turned into these amazing roasted potatoes. So all is right with the world.
You’ve struck gold with this post, kids– this is a twofer. Two recipes in one post. These amazing potatoes will be made many a time in my house. I will tell you that much.
On to these ridiculous tacos. Tis the season where everyone’s gardens, farmer’s markets, and CSA’s are overflowing with summer squashes. Here’s what you do. Make these tacos. Problem solved.
The trick with getting the tacos to be just right is really all about the tortilla. You think it’s with the taco filling, but really, that’s not true. The trick is to heat the tortillas on your range top. Mmm.
Turn on a low flame and toss your corn tortillas on the beautiful iron bars. You have to watch this and flip it like every 15 seconds. Really. And don’t go check your email and forget about it. Nothing is more important than this tortilla right now. Don’t believe me? There will be flames.
Maybe at the end you drizzle some sour cream on it. Use your own dairy stuff or you’ll have to try my vegan sour cream that actually tastes like dairy sour cream. For real.
- corn tortillas
- 1 summer squash (zucchini, yellow squash, or whatever comes in your CSA), cubed
- 1 pint of baby bella mushrooms, chopped
- 1 scape (from your CSA) or a clove of garlic, minced
- 2 kale leaves, stems removed, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- Juice from half a lime
- splash of olive oil for the pan
- 4-5 medium sweet potatoes, cubed
- 1 tablespoon Trader Joe's Garlic & Coffee BBQ Rub
- Olive oil to coat potatoes
- Heat up a splash of olive oil in a large pan over medium heat.
- Add squash cubes and scapes. Cook until squash is soft, stirring often.
- Add chopped mushrooms and stir until they release their liquid.
- Sprinkle in cumin and chili powder, and add fresh lime juice.
- Stir to make sure spices are mixed in.
- Throw in the kale last and stir, leave on a low heat so kale wilts.
- This is a great time to heat your tortillas up over a different range. Or however else you heat your tortillas.
- When the kale is tender, fill the tortillas with the squash mixture, top with your favorites, and serve.
- Preheat the oven to 400 degrees.
- Toss the potato cubes in a splash of olive oil, just enough for a light coat.
- Then, add the Garlic & Coffee rub, and toss until the seasoning is evenly across the cubes.
- Line a baking sheet with foil or parchment paper, whichever is your favorite, and spread the cubes in a single layer.
- Roast the potatoes for about 20-25 minutes, stirring a few times through.
- If you're short on time, instead of roasting, you can boil&broil. I made that up. I don't know if anyone else has tried this before. But if I'm in a pinch for time, I will boil the cubes for 5-7 minutes. When they can be pierced with a fork and are soft, but not falling apart, strain them through a colander and move them to a bowl.
- Toss them with the oil and spices here, tossing very carefully to not mash the cubes.
- Spread the cubes evenly in a single layer on a baking sheet.
- Turn your broiler on high. Whoah! Didn't see that coming, right?
- Keep a close watch and put the cubes under there for about 5 minutes. Stir and keep under the broiler for another few minutes or so.