Acorn Squash Wonder Tacos/Chalupas

Acorn Squash Wonder Tacos/Chalupas

8
Wonder Becky 1

"This is one of those recipes where you'll cross your eyes in pleasure after tasting. Great for vegetarian meat substitute or hiding veggies from your kids. They do not taste like squash. If you don't have cotija cheese, you can substitute Parmesan. But cotija marries well with cumin. Serve with refried beans for extra yum."

Ingredients 40 m {{adjustedServings}} servings 332 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat canola oil in a deep fryer or heavy pot over medium heat.
  2. Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
  3. Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
  4. Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.
Tips & Tricks
Yellow Squash Casserole

See how to make a hearty squash casserole for a side or main.

Shortcut Squash Soup

Follow these simple shortcuts for delicious butternut squash soup.

Footnotes

  • Cook's Note:
  • Test the peppers for spiciness and use them to taste. Depending on their heat, a little can go a long way. If they turn out not to be hot, add a little more cayenne.
  • Grate the squash by hand or by running through the food processor.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
RedHeadMandy
8/26/2013

Honestly, it didn't sound appetizing in the least (you should have seen the look of unenthusiasm on my husband's face when I told him what we were having for dinner), but WOW is it yummy! He requests it over and over again! We made quick work of shredding the squash by using a food processor, otherwise you risk losing a fingertip or two. We've also made the tomato and avocado into guac and used that as a topping and it was yummy as well! This one's a definite keeper :) Thanks so much for the awesome recipe!

Jewls
4/7/2013

This was so tasty. The store was out of acorn squash so we used a small butternut squash and it was awesome. I did not "fry" them, just a smidge of olive oil in a pan and they cooked nicely. I also forgot about the cheese entirely (until we ate the left overs) and it was still delicious. My husband liked them with a bit of taco sauce on top. A great recipe Thank you Becky!

hawaiipaddler1
3/27/2013

This was incredibly delicious!! I made a few changes. 1) I used coconut oil. I NEVER use canola. EVER. 2) I added about 4-5 cloves of fresh garlic. 3) Used brown rice tortilla. 3. Used rice "cheese". We are vegetarian, but I still eat eggs, so I did not change that up.This did take some time to prepare everything, but it cooked up rather quick, and easy. And was just delicious. I also added some sweet chili pepper sauce to top off the flavors!! This is amazing!!