Summer-Inspired Tacos.

• for the salsa filling & for serving
• 1 cup vine-ripened tomatoes, diced
• 1 cup summer squash, diced & sauteed in a little olive oil for about 6-8 minutes
• 1/2 cup sweet onion, chopped
• a big handful of fresh cilantro, finely chopped
• sea salt & cracked pepper
• a drizzle of olive oil
• juice of 1 lemon
• 8 corn tortillas, heated in a dry pan over medium heat (30 seconds each)
• 1/2 head of red lettuce or greens of your choice
• 1 avocado, mashed
• lemon slices
• for the chipotle cream
• 1/2 cup sour cream
• 1 chipotle chili
• 1 teaspoon abodo sauce (that the chili came in)

1. In a large bowl, combine tomatoes, summer squash, onion, cilantro, salt, pepper, oil & lemon juice. Set aside.
2. In a small bowl combine chipotle ingredients & set aside.
3. To serve: smear chipotle cream on the bottom of the tortillas, then the lettuce, then the salsa filling & a dollop of avocado. Serve with lemon wedges.

serving, tomatoes, summer squash, sweet onion, handful of fresh cilantro, salt, olive oil, lemon, corn tortillas, red lettuce, avocado, lemon slices, cream, sour cream, chili, abodo sauce

Taken from food52.com/recipes/18446-summer-inspired-tacos (may not work)