Put squash, hummus, and pickled shallots in front of me, and I will make one mean taco. These vegetarian tacos have layers of tender summer squash (imagine them picked right from the garden), whipped garlicky hummus, smoky tahini sauce, and za’atar pickled shallots layered in warm corn tortillas. It’s the perfect composition of color, texture, and bold flavor you’ll emulate in every taco hereafter. Bonus: You’ll likely have a little extra tahini sauce and pickled onions after making this recipe. Here are a few things to keep in mind when building these.
Ingredients
- 2medium yellow squash, cut into 1/2″ pieces (5 to 6 c.)
- 2medium zucchini, cut into 1/2″ pieces (5 to 6 c.)
- 2 Tbsp.extra-virgin olive oil
- Kosher salt
- 3small shallots, very thinly sliced
- 1 c.red wine vinegar
- 2 Tbsp.granulated sugar
- 1/2 tsp.za’atar
- 1/4 c.tahini
- 2 Tbsp.chopped fresh parsley
- 2 Tbsp.fresh lime juice
- 1 tsp.smoked paprika
- 1/2 tsp.granulated garlic
- 8(6″) corn tortillas
- 1/2 c.homemade or store-bought hummus
Directions
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- Step 1Preheat oven to 450°. On a baking sheet, toss squash and zucchini with oil; season with salt. Roast squash, stirring halfway through, until softened and beginning to caramelize, 25 to 30 minutes.
- Step 2Meanwhile, place shallots in a small heatproof bowl. In a small saucepan over medium heat, combine vinegar, sugar, and za’atar; season with salt. Cook, stirring occasionally, just until liquid is hot and you see steam coming off the top (it doesn’t have to come to a simmer). Pour over shallots. Let sit 10 to 15 minutes.
- Step 3In a medium bowl, combine tahini, parsley, lime juice, paprika, and granulated garlic; season with salt. Whisk in 4 to 5 tablespoons cold water until a thin, smooth sauce forms.
- Step 4During the last 5 minutes of roasting, place tortillas on a sheet tray or wrap in foil. Bake until warmed through and pliable.
- Step 5Spoon 1 tablespoon hummus in the center of each tortilla. Top with squash and shallots. Drizzle sauce over.
