Print Recipe

Poblano and Acorn Squash Tacos with Toasted Chili Pepitas and Red Cabbage Slaw

Makes 8 Tacos. Serves 4.

Ingredients

  • 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

Instructions

  • 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.