The best part about this taco is it’s extremely versatile. If you aren’t a fan of sweet butternut squash, swap in other hearty veggies like cauliflower (roasted with the same Mexican spices in a 400 degree oven) or pantry staples like black beans or chickpeas.
- 1 small butternut squash, peeled, de-seeded, and cubed into 1/2-inch chunks
- 1 tablespoon Mexican spice seasoning*
- 1 tablespoon avocado oil, plus more for the pan
- 2 ripe avocados, sliced
- 1 small red onion, sliced
- 3 cups baby lettuce, roughly chopped
- 1/2 cup queso, cotija, or vegan crumbly cheese
- 8–10 small flour or corn tortillas
- 2 limes, quartered
- Hot sauce
*If you don’t have Mexican-style or taco seasoning on hand, you can create your own by combining:
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 1 teaspoon oregano
- 1 teaspoon black pepper
- In a large mixing bowl, toss the squash pieces with Mexican seasoning and avocado oil.
- Bring a large pan to medium heat and add a small drizzle of avocado oil. When warm, transfer the seasoned squash pieces and cook for 10-12 minutes, stirring occasionally until soft and browned.
- Meanwhile, warm the tortillas according to package directions.
- Once warm, lay tortillas on a platter and start to layer the tacos: start with lettuce then add squash, avocado slices, red onion, cheese, and top with hot sauce.
- Serve with lime wedges on the side, share, and enjoy!