Toasted pepitas and a crunchy cabbage slaw adorn these tacos.
Not only are they a total texture and flavor experience, but you’re lookin’ at a guilt-free meal – so fresh and good for you! As it is, this recipe is vegan but if you’re on board, feel free to top these with some fresh grated Vermont cheddar. We won’t keep you any longer – whip these up and enjoy!
Poblano and Acorn Squash Tacos with Toasted Chili Pepitas and Red Cabbage Slaw
- 1 acorn squash cut in quarters, seeds removed, & sliced into super thin half moons
- 2 poblano peppers stem & seeds removed, sliced in thin strips
- 4 cloves fresh garlic crushed & minced
- 2 tsp ground cumin
- 1 1/2 tsp ground chili powder
- 2 tsp kosher salt plus more to taste
- Fresh ground black pepper to taste
- 4 tbs plus 1 tsp olive oil
- 1 small red cabbage shredded
- 1 small red onion thinly sliced
- 3 scallions thinly sliced
- 1 1/2 cup fresh cilantro leaves & stems rinsed & rough chopped
- 2 limes plus extra wedges for serving
- 1/2 cup pepitas
- 8 Vermont Tortilla Co. 6” corn tortillas
- Preheat the oven to 400 degrees
- On a sheet pan, combine the squash, poblano, garlic, ground cumin, 1 tsp chili powder, 1 tsp kosher salt, black pepper to taste, & olive oil. Roast at 400 for about 30 minutes, stirring occasionally, until the veggies are tender & lightly browned.
- In a mixing bowl combine the red cabbage, red onion, scallions, 1 cup chopped cilantro, 1/2 tsp salt, pepper to taste & the zest & juice of 1 lime. Mix well; let sit to macerate.
- Toss the pepitas with 1/2 tsp salt, 1 tsp olive oil & ½1/2tsp chili powder; spread on a baking sheet. Toast in the oven alongside the veggies, for about 6 minutes, until lightly crisp.
Recipe adapted for Vermont Tortilla Company from Caroline Schiff