Photo: William Brinson
Prep Time
20 Mins
Cook Time
30 Mins
Yield
Serves: 4 (serving size: 2 tacos)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

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