Acorn Squash Wonder Tacos/Chalupas recipe
All Recipes World Cuisine Recipes Latin American MexicanIngredients
-
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 calories
carbohydrate: 39.6 g
cholesterol: 55.2 mg
fat: 18 g
fiber: 8.4 g
protein: 8.4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 429.2 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -
Directions Acorn Squash Wonder Tacos/Chalupas
Directions
-
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.