Pesto Tacos

Pesto Tacos
Prep time
Total time
Serves: 2-4
  • 2 cups of basil
  • 1 Tbsp. miso paste
  • ½ lemon, juiced
  • ¼ cup pumpkin seeds
  • 2 Tbsp. olive oil
  • water to thin out
  • 1 Tbsp. mexican seasoning
  • 2 cloves of garlic
  • 1 package of corn tortillas
  • 1 avocado
  • 2 summer squash (any variety)
  • 1 onion
  • 1 tomatoes
  • 1 cup cilantro
  • salsa
  1. Make Pesto by placing all ingredients into a food processor leaving out the water. Process it, then add water until a thick sauce is made. Set aside.
  2. Chop tomatoes and cilantro. Slice avocados, set aside.
  3. Preheat oven to 300°F.
  4. Quickly run tortillas under water and shake off, lay a big piece of foil out flat and scrunch all of the sides in, creating a 'foil basket'. Build it up extra thick on the ends so it's easy to lift up. Place tortillas inside your basket, and using another sheet of foil place it over the top like a cover for the basket. Put it in the oven for 10-15 minutes.
  5. Next chop squash and onions into ½ inch cubes. Place in frying pan with a little water or oil so they don't burn. Cook over medium heat for about 5 minutes. Add pesto to frying pan and stir to coat vegetables. Cook until warm and turn down to low.
  6. To assemble, take a tortilla and place some pesto vegetables in the shell along with some tomatoes, cilantro and avocados.
  7. Top with salsa.


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