Step 1

Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.

Step 2

Char summer squash. Add squash and cook, undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.

Step 3

Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.

Step 4

Serve. Once squash is nicely browned, transfer to a warm bowl and serve with tortillas, pico de gallo and sour cream.