Ingredients
2 small zucchini, cut lengthwise into 1/4 inch thick slices2 small yellow squash, cut lengthwise into 1/4 inch thick slices
2 medium chayote, peeled, seeded, and sliced into 1/4 inch thick slices
3 tablespoons vegetable oil
1 teaspoon minced garlic
1 serrano chile, minced
Kosher salt & fresh ground black pepper
8 corn tortillas
Cilantro pesto (see recipe)
Description
This Recipe Can Be Made With Any Of Your Favorite Vegetables But In This Variation We Use 3 Types Of Squash. The Cilantro Pesto Brings Out The Flavor., Recipes From GourmetSleuth
Gourmet Sleuth
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