Two great squashes that taste great when grilled! The Delicata is sweet and creamy, and the Zucchini is…not.  You can make separate tacos, or mix them together.  The marinade is the same.

Cut 1 Delicata squash in half lengthwise and scoop out the seeds and pulp.  Slice each half crosswise in half-inch thick or thicker slices — if you slice them too thin they will burn.

Trim 2 zucchini and then use a sharp knife or mandolin to slice them thinly from end to end — long, wide and thin.

Make a marinade with 1/2 C. soy sauce, 4 T. sesame oil, 1 pressed clove of garlic and lots of black pepper.  Marinating the two squashes separately will make cooking them easier, but you can also marinate together.  Marinate overnight or for at least two hours.

Before grilling the squash, make a rustic salsa with diced, salted tomatoes, minced red onion, cilantro and lime juice.  Crumble cotija or feta cheese to make 1 C.  If you like, heat black or re-fried beans to put inside the tacos or serve alongside.

Heat a grill to high, then lower the heat to medium.  Grill the Delicata first — they take longer.  Don’t discard the marinade, you will be basting the squash with it.  Use a tongs to transfer the slices onto the grill and cook until they are nicely browned on one side, then turn them.  Baste at least once on each side. When they are crisp on the outside and soft inside, they are done.

Place the zucchini slices on the grill and cook until they are brown on the bottom.  No need to flip or baste them.

To make the tacos, heat tortillas and add squash individually or together.  Add toppings.