Instructions

1. First, make the chimichurri sauce. In a food processor, combine the parsley, cilantro, avocado, garlic and lime juice or vinegar. Process, stopping to scrape down the sides of the container once or twice. With the machine running, slowly stream in the olive oil and water. Season with red pepper flakes, salt and pepper, and process again to blend well. Use a spatula to transfer the sauce to a small bowl and cover it.
2. In a large pan over medium heat, add a drizzle of olive oil and sauté the red onion and corn for about 5 minutes, until the onion becomes translucent. Add the jalapeño, zucchini, yellow squash and a sprinkle of salt and black pepper. Cook for 5 minutes or longer, stirring often, until the squash has lost a substantial amount of water. Reduce the heat to low and add the cherry tomatoes and black-eyed peas, stirring until the mixture is heated through. Remove the taco filling from heat and set aside.
3. In a small pan over medium heat, heat each tortilla on both sides for a few seconds until warmed. Or, stack the tortillas on a plate, cover and microwave for a few seconds, until warmed through. Spoon taco filling into the middle of each tortilla. Top with ample chimichurri sauce (don’t skimp) and sliced radish. Serve immediately.