Masarepa Summer Squash “Tacos” with Grilled Chicken, Charred Shishitos and Avocado Lime Cream

Less of a recipe and more of guideline, this gluten free taco alternative can be used any which way you would like. Add some tempeh and make it vegetarian, or even omit the grilled protein entirely. However, I’ll tell ‘ya this was an incredibly happy accident. Perfect for everything from a a weeknight meal to a party appetizer, these small bites of deliciousness are vastly versatile.

The best type of summer squash for this is one that is larger on the end, and overall large in general. If you do find larger seeds when you cut into the bottom, simply remove them.


  • 1 chicken large breast
  • Juice from 1 lime
  • 1 Tbsp. olive oil
  • 1 tsp. Chili powder
  • ½ tsp. Smoked paprika
  • 1 tsp salt
  • 1 large yellow summer squash, sliced in ¼ inch rounds
  • 1 egg, beaten with 1 Tbsp water
  • ½ cup masarepa or cornmeal flour
  • 1 tsp salt
  • Neutral oil for pan frying (I used sunflower oil)
  • 12 shishito peppers
  • Olive oil and salt to taste
  • ½ cup sour cream
  • 2 avocados, mashed
  • Juice of 1 lime
  • Salt and pepper to taste

Optional toppings

  • Shaved cabbage
  • Thinly sliced onion
  • Cilantro
  • Hot sauce

Start by marinating mixing the ingredients for the marinade (all after chicken). Place in a medium bowl or covered container, add chicken and toss to coat. Let marinate 15 minutes. Meanwhile, heat a grill over medium high heat.

Grill the chicken until cooked through, about 5 to 6 minutes or until the internal temperature comes to 165 degrees. Let rest at room temp while you prepare the rest of the ingredients.

While you cook the chicken, add the shisihto peppers. Toss them in olive oil and salt and place on the grill until just blistered, turning until cooked all over. Remove to a plate to cool before pulling the stem and seeds off.

To make the cream, add the avocados to a bowl along with the lime juice and salt. Mash was well s you can before mixing in the sour cream. Season to taste.

Meanwhile, lightly salt the summer squash slices to release some moisture. After 10 minutes or so, wipe off excess moisture. Add the masarepa and salt to a shallow bowl or even a small plate and whisk with a fork. Heat a thin layer of oil in a large skillet over medium heat.

Toss each squash slice, first in the egg mixture, and then the masaprea (you may have to add more corn flour as you go). Add to the pan in a single layer and cook until golden brown, about 3-4 minutes her side. Remove from pan and place on a rack set over a pan with paper towel.


To assemble, simple use the summer squash as a taco shell. Place a slice of chicken, then the grilled shishto and top with the avocado cream and finally cabbage and/or cilantro. This can be served as a tostada, flat on a plate with a knife and fork, or as a handheld taco. You want to place an toothpick through it to keep it together if so.

View our other summer squash recipe