Dinner for 4

Summer Squash Tacos

Name: Summer Squash Tacos
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 tbsp olive oil; 1 red onion; 2 cloves garlic; 1 lb zucchini; 1 tsp ground cumin; 11 corn tortillas; pico de gallo (optional); 1/2 cup chopped cilantro; kosher salt

$7.59for 420 minServes 4

Zucchini, onion, and garlic cook with cumin before filling warm corn tortillas with fresh cilantro and pico de gallo.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Red onions, 1 lb$1.49/lb typical	1 lb	$1.49Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Zucchini and summer squash, 1 lb$1.79/lb typical	1 lb	$1.79Typical price
	Tortillas, 11$0.30 each typical	11	$3.30Typical price
	Salsa, 0.5 oz$0.14/oz typical	0.5 oz	$0.07Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$7.59

Swaps

Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices
Swap red onions for onionsabout $0.20/lb less at typical prices
Swap tortillas for pitaabout $0.25/each more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

20 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Mexican Vegetarian Vegan Dairy-free Kid-friendly Budget Family Lunches Dinners Fall Summer

Typical price

$1.90 per serving$7.59 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 tbsp olive oil
1 red onion
2 cloves garlic
1 lb zucchini
1 tsp ground cumin
11 corn tortillas
pico de gallo (optional)
1/2 cup chopped cilantro
kosher salt

Steps

Dice the onion and zucchini, then mince the garlic.
Heat the olive oil in a 12-inch skillet over medium-high heat.
Cook the onion and garlic for 3 minutes, then add zucchini, cumin, and salt and cook for 7 minutes.
Warm the corn tortillas in a dry skillet for 30 seconds per side.
Fill the tortillas with the squash mixture and top with cilantro and pico de gallo.