Name: Roasted Squash Tacos with Chipotle Tahini Crema
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cups slivered purple cabbage; juice of 1 lime; salt to taste; 2 tablespoons extra virgin olive oil; 2 medium zucchini, cut into 1 inch sticks or 1 small winter squash of choice, peeled and cubed (see notes); 4 garlic cloves, minced; 1 jalapeño, seeded and minced; 8-12 (6-inch) tortillas; 1 batch of chipotle tahini crema; crumbled feta, queso fresco, or goat cheese, optional; fresh cilantro leaves, jalapeño slices, hot sauce, and sliced lime, for garnish

Description

Roasted squash tacos with chipotle tahini crema are an easy, vegetarian and vegan weeknight meal that comes together in minutes. Vegan, gluten-free, and full of flavor.

Ingredients

Scale

Cabbage Slaw

2 cups slivered purple cabbage
juice of 1 lime
salt to taste

Zucchini or Winter Squash

2 tablespoons extra virgin olive oil
2 medium zucchini, cut into 1 inch sticks or 1 small winter squash of choice, peeled and cubed (see notes)
4 garlic cloves, minced
1 jalapeño, seeded and minced

Assembly

8–12 (6-inch) tortillas
1 batch of chipotle tahini crema
crumbled feta, queso fresco, or goat cheese, optional
fresh cilantro leaves, jalapeño slices, hot sauce, and sliced lime, for garnish

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Instructions

Prepare the cabbage. In a large bowl, toss the cabbage with the lime juice and a big pinch of salt and set aside.
Cook the zucchini or the winter squash (see step 3 or 4).
For the zucchini: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the zucchini, garlic, and jalapeño. Give a quick stir and then cook undisturbed for 1 minute. Season with salt and stir again. Cook for another minute or so until the zucchini is browned and tender.
For the winter squash: Preheat the oven to 400 F. Toss squash cubes with olive oil, garlic, and jalapeño in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet and bake for 25-30 until lightly browned.
Assemble the tacos. Warm the tortillas in the microwave or place a dry skillet over high heat and heat each tortilla individually, about 20 seconds on each side. Cover the warmed tortillas with a cloth napkin. When all the tortillas are heated, place the cooked zucchini or roasted squash and cabbage slaw on the warm tortillas. Drizzle with chipotle tahini crema and garnish with cheese (if using), cilantro leaves, jalapeño slices. Serve with sliced lime for squeezing and extra chipotle tahini crema on the side.

Notes

Using winter squash? Butternut squash, delicata squash, kabocha squash, or even sweet potatoes would work well here.