Acorn Squash Wonder Tacos/Chalupas

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.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 332 Calories

Ingredients

• 1 egg
• 3 tablespoons all-purpose flour
• ½ teaspoon paprika
• 1 tomato, chopped
• 2 teaspoons ground cumin
• 1 pinch cayenne pepper
• ½ teaspoon chili powder
• 1 pinch freshly ground black pepper
• 4 corn tortillas
• ½ teaspoon salt, or more to taste
• 1 avocado - peeled, pitted, and chopped
• 1 cup canola oil, or as needed
• 1 serrano chile pepper, finely chopped
• 1 large acorn squash - peeled, seeded, and grated
• 2 tablespoons grated red onion
• ¼ cup shredded lettuce, or to taste
• ¼ cup freshly grated cotija cheese

Recipe Instructions

Step 1

Heat canola oil in a deep fryer or heavy pot over medium heat.

Step 2

Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.

Step 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.

Step 4

Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.