Squash Tacos with Avocado
- Prep Time:
- Cook Time:
- Yield: Serves: 4 (serving size: 2 tacos)
Ingredients
- 1 1 1/2-lb. butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices
- 1 teaspoon chili powder
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 8 6-inch corn tortillas
- 1 ripe avocado, peeled, pitted, sliced into 8 wedges
- 1/4 cup fresh cilantro leaves
- 1/4 cup sliced white onion
- 1 lime, cut into wedges
Preparation
1. Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. salt and 1/8 tsp. pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.
2. Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.
3. Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.
Nutritional Information
| Calories per serving: | 336 |
|---|---|
| Fat per serving: | 16g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 6g |
| Carbohydrates per serving: | 50g |
| Fiber per serving: | 10g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 172mg |
| Calcium per serving: | 165mg |
Comments
Post a Comment