Living in San Diego I’ve eaten my share of tacos. Hey besides a big fat burrito, it’s the perfect late-night drunk food! My favorite kind of tacos are garlic shrimp tacos and Baja fish tacos. They are so good with a margarita on a hot summer day! I’ve seen people put all kinds of things inside those cute little tortillas. Things like cheeseburger, buffalo chicken, scallops, potato and the oh-so-dreaded lengua (beef tongue – seriously, get over what it is. It’s good.) Turns out tortillas are brilliant vessels to hold all kinds of delicious ingredients. Corn tortillas are low in fat and calories and super fun to eat.
I usually keep some corn tortillas hanging out in my fridge or pantry and decided that I need to change it up a little and do something fun with them. I wanted to make a vegetarian taco that would please meat-eaters alike. And so the butternut squash taco was born. The sweetness of the squash and onions is delightful with the tang of the feta cheese. Top with a slice of avocado to add a cool creaminess and I promise you will want another… and another… and the best part is they are totally guilt free!
- 3 cups cubed butternut squash
- 2 tsp olive oil
- 2 tsp salt
- 1 tsp fresh ground black pepper
- 1 tsp chili powder
- 1 small onion
- 6 Tbsp crumbled fat free feta cheese
- 6 small corn tortillas (I used blue corn for prettiness)
- 1 small avocado (optional)
- Cilantro leaves for garnish
Preheat oven to 375 degrees.
Place the butternut squash in a large bowl. Drizzle with the olive oil and sprinkle with the salt, pepper and chili powder. Toss to coat. Spray a baking sheet with cooking spray and spread the squash out on it in a single layer.
Bake in the oven 25-30 minutes or until lightly browned, turning once during cooking. Place the corn tortillas in aluminum foil and warm in the oven during the last 8 minutes of cooking.
While the squash is roasting, heat a large non-stick skillet over medium-low heat. Peel the onion, cut it in half and thinly slice. Spray the skillet with cooking spray and add the onions. Add a dash of salt and cook, stirring occasionally until the onions have softened, about 6-8 minutes.
Scoop the avocado out of the shell and dice with a knife.
When the squash is cooked, remove it and the tortillas from the oven. Place a tortilla on the plate, top with ½ cup of the squash, 1/8 cup of the onions, 1 Tbsp feta and 1 Tbsp avocado. Garnish with the cilantro leaves. Fold up the sides, take a bite and enjoy!
Servings: 6 Serving Size: 1 taco
Calories: 163* Fat: 4.1g Sat. Fat: .4g Carbs: 26.1g
Sodium: 1160mg Fiber: 2.9g Sugar: .5g Protein: 5.7g
*Omitting the avocado saves you 36 calories, 1.9g fat, .2g sat. fat, 1g carbs, 0mg sodium, .5g fiber, 0g sugar and .5g protein per serving.