Acorn Squash Wonder Tacos/Chalupas recipe
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Ingredients
- 1 cup canola oil, or as needed 1 large acorn squash - peeled, seeded, and grated 2 tablespoons grated red onion 1 serrano chile pepper, finely chopped 3 tablespoons all-purpose flour 1 egg 2 teaspoons ground cumin ½ teaspoon chili powder ½ teaspoon paprika ½ teaspoon salt, or more to taste 1 pinch freshly ground black pepper 1 pinch cayenne pepper 4 corn tortillas ¼ cup shredded lettuce, or to taste 1 avocado - peeled, pitted, and chopped 1 tomato, chopped ¼ cup freshly grated cotija cheese
Nutrition Info
- 331.9 caloriescarbohydrate: 39.6 gcholesterol: 55.2 mgfat: 18 gfiber: 8.4 gprotein: 8.4 gsaturatedFat: 3.9 gservingSize: -sodium: 429.2 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Acorn Squash Wonder Tacos/Chalupas
Directions
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Heat canola oil in a deep fryer or heavy pot over medium heat.
Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
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.
Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.