Summer Squash Tacos with Avocado Chimichurri Sauce

INGREDIENTS

• Olive oil
• 1/2 medium red onion, chopped (about 1/2 cup)
• 1 ear of corn, husked and kernels sliced off from the cob
• 1 clove garlic, minced or pressed
• 1 small jalapeño, seeded and minced (optional)
• 2 small zucchinis, ribboned or chopped
• 1 small yellow squash, ribboned or chopped
• salt and black pepper
• big handful cherry tomatoes, sliced
• 2 cups cooked black-eyed peas or black beans (or 1 can, rinsed and drained)
• about 6 small corn tortillas
• 3 radishes, sliced super thin using a mandoline, vegetable peeler or knife
• 1 cup parsley, lightly packed (mostly leaves, some small stems are ok)
• small handful cilantro
• 1 avocado, pitted, sliced into chunks and skin removed
• 1 to 2 cloves garlic
• 1 small lime, juiced or 1 tablespoon sherry vinegar
• 3 tablespoons olive oil
• 1 tablespoon water
• 1/4 to 1/2 teaspoon red pepper flakes (to taste)