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William Brinson

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Serves: 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.

Nutrition Facts

336 calories; fat 16g; saturated fat 2g; mono fat 0g; poly fat 0g; protein 6g; carbohydrates 50g; fiber 10g; cholesterol 0mg; iron 2mg; sodium 172mg; calcium 165mg.
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