Crispy Butternut Squash & Poblano Tacos
Ingredients
Taco Assembly
-
8
tortillas
store bought or homemade
-
3
cups
shredded green cabbage
-
2
poblano peppers
divided
-
2
halved
shallots divided
-
1
whole
avocado, diced
-
½
cup
cilantro leaves
-
lime slices
for serving
-
sliced serrano peppers
optional
Crispy Butternut Squash
-
½
large
butternut squash, peeled, seeded, cut into 24 1-inch cubes
-
1
tablespoon
ground flaxseed
-
¼
cup
unsweetened almond milk
-
¾
cup
panko bread crumbs
-
¼
cup
hemp seeds
-
2
teaspoons
chili powder
-
1
teaspoon
onion powder
-
heaping ½
teaspoon
sea salt
-
extra-virgin olive oil
for drizzling
Creamy Poblano Sauce
-
½
of 1
roasted poblano
-
½
of 1
roasted shallot
-
1
whole
skin-on garlic clove (for roasting)
-
½
cup
Sir Kensington’s Avocado Oil Mayonnaise
-
¼
cup
cilantro leaves and stems
-
2
teaspoons
fresh lime juice
-
¼
teaspoon
sea salt
-
freshly ground black pepper
to taste
Instructions
- Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
- Roast the whole poblanos, halved shallots, and garlic on one baking sheet for 20 minutes until the shallots are browned and the poblanos are charred.
- Make the crispy squash by combining ground flaxseed with almond milk and letting it thicken for 5 minutes.
- In another bowl, mix panko, hemp seeds, chili powder, onion powder, and salt.
- Dip each butternut squash cube in the flaxseed mixture, then in the panko mixture, and place on the second baking sheet. Drizzle with olive oil.
- Bake the squash for 35 to 40 minutes until browned and crispy.
- Prepare the poblano sauce by blending roasted poblano, shallot, garlic, mayonnaise, cilantro, lime juice, salt, and pepper in a food processor until smooth.
- Chill the sauce until ready to use.
- Slice the remaining roasted poblanos and shallots.
- In a bowl, combine shredded cabbage with a scoop of poblano sauce.
- Assemble each taco with cabbage, sliced poblanos and shallots, crispy squash, avocado, cilantro, and a scoop of the sauce. Serve with lime slices.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
6g
Sodium
400mg
Cholesterol
0mg
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