Chipotle Squash Tacos
These vegetarian squash tacos feature crispy chipotle-flavored squash fritters using your choice of winter squash. They're nutritious and delicious!
Ingredients
- 2 cups grated butternut or acorn squash or pumpkin
- 1/4 cup grated white onion
- 1 egg
- 1/2 cup Cheddar cheese (vegans: use vegan cheese)
- 1 jalapeno chili , seeded and diced
- 1 chipotle chile en adobo sauce , finely chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 1/2 teaspoon salt
- 3/4 cup flour
- oil for frying
- 8 flour tortillas
- Taco toppings: Diced tomatoes, avocados, salsa, crumbled queso con fresco, sour cream, and chopped green onions.
Instructions
- Combine all ingredients. Heat some vegetable oil in a skillet on medium-high. Once the oil is hot enough that water drop of water sizzles when it hits the pan, form small fritters, about an inch in diameter, between your palms. The fritters will be soft and they won’t hold together well in your palms, but they will firm up once they start cooking. Fry on both sides until golden brown, about 2 minutes on each side side.Place the chipotle squash fritters in warmed soft taco shells with the taco toppings of your choice. Serve immediately.
Nutrition
Calories: 378kcalCarbohydrates: 58gProtein: 13gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 1426mgPotassium: 404mgFiber: 5gSugar: 5gVitamin A: 7689IUVitamin C: 20mgCalcium: 243mgIron: 4mg
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