Crispy Butternut Squash & Poblano Tacos
- Women`s Corner
- December 29, 2020
Everybody will like these butternut squash tacos loaded with crispy baked squash cubes, simple slaw, and a to-die-for creamy poblano sauce. The sauce is the star of these crispy baked butternut squash tacos. Easily make it vegan by using vegan mayo.
Ingredients :
- 8 tortillas, store bought or homemade
- 3 cups shredded green cabbage
- 2 poblano peppers, divided
- 2 halved shallots, divided
- 1 avocado, diced
- ½ cup cilantro leaves
- Lime slices, for serving
- Sliced serrano peppers, optional
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Crispy Butternut Squash :
- ½ large butternut squash, peeled, seeded, cut into 24 1-inch cubes
- 1 tablespoon ground flaxseed
- ¼ cup unsweetened almond milk, more as needed
- ¾ cup panko bread crumbs
- ¼ cup hemp seeds (or more panko)
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- Heaping ½ teaspoon sea salt
- Extra-virgin olive oil, for drizzling
Creamy Poblano Sauce:
- ½ of 1 roasted poblano
- ½ of 1 roasted shallot
- 1 whole skin-on garlic clove (for roasting)
- ½ cup Sir Kensington’s Avocado Oil Mayonnaise
- ¼ cup cilantro leave and stems
- 2 teaspoons fresh lime juice
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
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Method : Preheat the oven to 425°F and line 2 baking sheets with parchment paper. On one baking sheet roast the entire poblanos, halved shallots, and garlic for 20 minutes or until the shallots are nicely browned and therefore the poblanos are charred.
Make the Crispy Squash: During a small bowl, combine the bottom flaxseed with the almond milk and put aside to thicken for five minutes. Note: If the mixture becomes too thick as you're employed , thin with a small bit more almond milk. during a medium bowl, combine the panko, hemp seeds, flavorer , onion powder, and therefore the salt. Dip each butternut squash cube within the flaxseed mixture then the panko mixture. Place the cubes onto the second baking sheet and drizzle with vegetable oil. Bake for 35 to 40 minutes or until browned and crispy.
Make the Poblano Sauce: during a kitchen appliance , combine ½ of 1 roasted poblano, ½ of 1 roasted shallot (you will use the remaining poblano and onion within the taco filling), the peeled roasted garlic, the mayonnaise, cilantro, juice , salt, and pepper. Blend until smooth, leaving some remaining green flecks. Chill until able to use. Slice the remaining poblanos and shallot and put aside . Place the shredded cabbage into a medium bowl, add a heaping scoop of the poblano sauce, and toss until combined. Fill each tortilla with the cabbage, sliced poblanos and shallots, the butternut squash, avocado, cilantro, a scoop of aioli , and therefore the serrano peppers, if using. Serve with the remaining sauce and therefore the lime slices.
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