Tacos are somewhat of a passion of mine. I enjoy eating them, I enjoy making them, I enjoy buying them, I love experimenting with them…I’ve even got my Little Man running into the kitchen every Tuesday after school and knowingly he says, “Hey Mama, what day is it?” To which I reply, “I don’t know. You tell me.” and with a coy smile and raised brows, “TACO TUESDAY!” with little flying fist bumps to accompany his bunny hops. Tacos are a thing in our house. It is my husband’s favourite meal as well, long before our kiddos made their appearance.
Every Tuesday I have welcomed you into my world of Taco-ry, and now I will be sharing with you some of my favourites, drool worthy taco combinations.
Lately, I’ve been venturing away from having meat at dinner every day. Don’t get me wrong, I love meat, but lately I’ve been craving the tofu or veggie tacos or fajita’s, respectively. Or fish…if you’re a pescetarian. Heh.
Last week I tried something off the cuff, totally unplanned and winged a recipe that is now going to be around more often.A meatless taco with a little more substance, a little more texture, and a lot more flavor! May I present to you, The Butternut Squash Taco.
What You Will Need:
- Kelly’s Taco Spice (if I were a Spice Girl, I’d be Taco Spice)
- Butternut Squash
- Coconut Oil
- Lime
- Garlic (minced)
- 1 small-medium Onion
- 1 of each – Yellow and Red Peppers
- 1/2 Cabbage (Green, my preference)
- Kale
- Greek Yogurt
- Salsa
- Black Beans
Taco Spice (I make in bulk and will usually last me for at least 5 or 6 taco nights.)
- 1 TBSP of Tumeric
- 1 TBSP of Chili Powder
- 1 TBSP of Paprika
- 1 TSP of Oregano
- 1 TBSP of Onion Powder
- 1 TBSP of Garlic Powder
- 1 TBSP of Cumin
- 1 TSP of Mustard Seed
- Salt & Peppa
- 1/2TSP of Chili Flakes (Taste to your own liking)
Step by Step (Oooh Baby!)
Squash:
- Preheat oven to 375F
- On a flat surface peel the squash. Then cut squash lengthwise and hollow out and discard the seeds. Cut into 1/2 cubes.
- In a ziplock bag or large bowl, drizzle melted coconut oil over the squash cubes. Add 1 Tsp of minced garlic. Shake/Stir.
- Mix in 2-3 tablespoons of Taco Spice making sure each cube is getting some love.
- Spread the squash on a cookie sheet covered in parchment paper.
- Bake for 35-40 minutes. Turning once.
The Mix
- Cut Cabbage, Peppers, and onions into strips.
- In a pan with coconut oil, sautee the cabbage and onions with salt and pepper. (cooking cabbage is optional-Little Man only eats it if it’s cooked…I pick my battles)
- Set Aside
- Brush Corn on the cob with olive oil and wrap in tinfoil. Roast it on the BBQ for 15 minutes.
- Sautee Peppers at a med-high heat with coconut oil and onion powder. For best results don’t cook the peppers too long. You want burn marks but not soggy. Always cook the peppers last!
- Use hard taco shells, tortilla chips, or soft whole wheat wraps!
Other Favorite Flavour Enhancers:
- Black beans sauteed with salsa (Added Protein)
- Medium Salsa
- Greek Yogurt (Probiotic and Protein)
- Franks Red Hot Sauce
- Jalapeno Peppers
- Shredded Cheese
So there it is! My Butternut Squash Tacos! I hope this post finds you hungry and happy today! I know I am!
