Acorn Squash Wonder Tacos/Chalupas

Acorn Squash Wonder Tacos/Chalupas

8 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Wonder Becky
Recipe by  Wonder Becky

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (8)

Rate This Recipe
RedHeadMandy
4

RedHeadMandy

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
3

Jewls

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

hawaiipaddler1

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!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 39.6 g
  • 13%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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Stuffed Acorn Squash

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