Tiny Summer Squash Tacos with Avocado, Lime Crema and Roasted Pepitas

Two Summer Squash Tacos

If you need a specific reason to make some delicious homemade tortillas, I’ve got one right here for you. Tiny summer squash tacos! It’s a flexible recipe that combines some of my favorite summer produce, and guess what? It’s vegetarian. So if you want to please the veg-head in your family or group of friends, and don’t want to resort to the oft-overwrought beans-and-cheese combo of Mexican vegetarian fare, give these a look. 
Onions sauteeing

I strongly recommend the use of cast iron for toasting your pepitas, and ideally, your onions and squash. The heat is just right, and there is a difference in flavor. I’m not making this up. Try, and you’ll see. Fire, heat, and a bit of char are all important components in Mexican cooking, so the least we can do is cook on real iron (and if you’re like me, atop an electric stove in a tiny apartment kitchen. Some things you have less control over).

Avocado with Pepitas and Knife

So like I mentioned above, the following is less of a direct recipe and more of a selection of flavors. If you want more of one, double it. If you totally hate one element, well, I’m not saying leave it out, because then you’d probably be silly, but, it’s a free world (most places, anyway). You are welcome to make these into BIG or normal sized summer squash tacos as opposed to tiny summer squash tacos. I just like tiny foods. They match my tiny (but endlessly demanding) stomach.

Squash taco


Tiny Summer Squash Tacos with Avocado, Lime Crema and Roasted Pepitas

Fresh summer produce-inspired tiny cute tacos for hot days.

Ingredients per serving

  • 2-3 fresh homemade tortillas (depending on size)
  • summer squash
  • white onion
  • jalapeno pepper
  • dried thyme
  • salt and pepper
  • yogurt or sour cream
  • fresh lime juice
  • avocado
  • pepitas
  • cilantro


  1. Saute onion in bacon fat or lard until it begins to soften, then add summer squash and jalapeno and season with salt, pepper, and a pinch of dried thyme.
  2. When squash begins to char slightly, squeeze about 1/4 fresh lime onto the hot pan. Add more water or beer if needed. Don’t squeeze the lime into your eye. Just saying. Been there, done that.
  3. Cook squash until soft but not mushy. Or let it get mushy, if that’s how you prefer it. It will hold up best in the tortilla not overcooked.
  4. Slice or dice, or alternatively, savagely scrape out your avocado.
  5. Roast pepitas in a medium-low cast iron skillet or in oven until lightly toasted and making tiny popping noises. No need to cool entirely, but avoid putting hot ones directly into your mouth (I never learn).
  6. Add lime and a dash of salt to yogurt or sour cream, thinning with water or milk until desired consistency is reached. This depends vastly on the type of yogurt you use. Greek yogurt needs much more milk or water. European style yogurt might not need anything.
  7. Now, assemble: squash mixture + avocado + fresh cilantro leaves + a sprinkling of pepitas + a drizzle of crema.
  8. Enjoy the prettiness for a moment, then stuff in face.
  9. Repeat as necessary. Tacos don’t sit well for long periods of time without eating. They’ll become too soft, or too dry. Which is why this recipe is per serving. You decided how many to make immediately before it’s time to eat.