Pesto Avocado Tacos

These tacos look kinda green and lumpy but taste amazing. You’ll lick your fingers as you spoon the filling into the shells. Takes 20 minutes and serves 4.

Ingredients:

Pesto:

  • 2 cups of basil
  • 1 Tbsp. Miso paste
  • 1/2 lemon juiced
  • 1/4 cup pumpkin seeds
  • 2 Tbsp. olive oil
  • Water to thin out
  • 2 cloves of garlic
  • 1 Tbsp. Mexican seasoning


Tacos

  • 1 package of corn tortillas
  • 1 avocado
  • 2 summer squash (any variety)
  • 1 onion
  • 1 tomato
  • 1 cup cilantro
  • 1 cup tatsoi
  • Salsa

 

Directions:

  1. Make Pesto by placing all ingredients into a food processor leaving out the water,.
  2. Process.
  3. Then add water until a thick sauce is made.
  4. Set aside.
  5. Chop tomatoes and cilantro.
  6. Slice avocados.
  7. Next turn oven on to 300 degrees.
  8. Quickly run tortillas under water and shake off, lay a big piece of foil out flat and place tortillas on top of foil.
  9. Using another sheet of foil place the foil on top of tortillas.
  10. Place in the oven for 10-15 minutes.
  11. Next chop squash and onions into 1/2 inch cubes.
  12. Place in frying pan with a little water or oil so they don’t burn.
  13. Cook over medium heat for about 5 minutes.
  14. Add pesto to frying pan and stir to coat vegetables.
  15. Cook until warm and turn down to low.
  16. To assembly take a tortilla and place some pesto vegetables in the shell along with a tomatoes, cilantro, avocados and tatsoi.
  17. Top with salsa.

What do you think?