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5 from 1 vote

Delicata Squash Tacos

Vegetarian Tacos with Delicata Squash and Mushrooms are on the menu today. Prepare to be obsessed.
Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4 servings
Author: Gaby Dalkin

Ingredients

  • 8 small Old El Paso flour tortillas warmed
  • 2 small delicata squash
  • 1 tablespoon olive oil plus more for drizzling
  • ½ small yellow onion sliced
  • 1 cup shiitake mushrooms stem removed and sliced
  • 1 lime sliced into wedges
  • salt pepper and red pepper flakes for seasoning
  • avocado slices
  • pico de gallo
  • cilantro

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice the squash in half lengthwise, scoop out the seeds and slice into ½-inch segments. Toss the squash slices with a drizzle of olive oil, pinches of salt and pepper, and roast until tender and golden brown, about 30 minutes.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion slices and cook until soft and browned, 3-4 minutes, stirring occasionally. Add the mushrooms, and cook until they are soft and browned, about 5-8 more minutes, stirring occasionally. Season with salt and pepper and red pepper flakes
  • Assemble the tacos with the onion/mushroom/ mixture and roasted squash. Top with avocado slices, pico de gallo and cilantro with extra lime wedges on the side

Notes

Don't forget the guacamole!

Nutrition

Calories: 321kcal | Carbohydrates: 56g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 457mg | Potassium: 1077mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3105IU | Vitamin C: 34mg | Calcium: 161mg | Iron: 4mg