Butternut Squash and Mushroom Tacos
Ingredients
Taco Ingredients
-
2
tablespoons
olive oil
-
2
cups
finely diced butternut squash
-
8
ounces
baby bella or button mushrooms
-
1
each
serrano pepper
-
3
cloves
garlic
-
½
teaspoon
sea salt
-
¼
teaspoon
freshly-ground black pepper
-
⅛
teaspoon
ground cumin
-
corn tortillas
for serving
-
to taste
chopped fresh cilantro
-
to taste
diced white onions
-
to taste
lime wedges
-
to taste
crumbled cotija cheese
Chipotle Lime Crema Ingredients
-
½
cup
Greek yogurt or sour cream
-
1
each
chipotle chile in adobo sauce
-
1
clove
garlic
-
1
tablespoon
lime juice
-
a pinch
salt
Instructions
- Heat 1 tablespoon of olive oil in a large sauté pan and sauté the butternut squash until tender.
- Transfer the squash to a separate plate and set aside.
- Add the remaining olive oil to the pan, then sauté the mushrooms and serrano pepper until cooked.
- Add the garlic and sauté for an additional 2 minutes.
- Combine the butternut squash with the mushroom mixture and season with salt, pepper, and cumin.
- Warm the tortillas in the skillet.
- Assemble the tacos by layering two tortillas, adding the butternut mixture, and topping with cilantro, onions, lime, and crema.
- To make the crema, blend all crema ingredients until combined.
Nutrition Facts (estimated)
Servings
6-8 tacos
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
5mg
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