Tacos don’t need to be meaty to be delicious. These hearty vegetarian squash tacos have all the right flavors and textures. The acorn squash is crispy and tender, with a natural sweetness. Avocados add some cool creaminess, and a mayonnaise-based sauce brings in the rich, smoky, savory flavor you’d get from a traditional carnitas taco.
Inspired by Roy Choi’s famous Korean short rib taco, we’ve borrowed a few Asian flavors for our recipe, this time from Japan. Our tacos start with acorn squash that gets sliced into wedges, battered, and then crisped up tempura-style. Pro tip: when creating your tempura batter, be sure to work with cold water. This will keep the final product light and crispy.
After the squash is fried we pair it with a smoky, tangy sauce and a few bright herbs to make a delicious vegetarian filling. The crispy squash pairs beautifully with bright queso fresco and creamy avocado.
Get the recipe: Squash Tacos with Tempura Acorn Squash
We’re serving these vegetarian squash tacos in toasted corn tortillas with a wedge of lime. Heating the tortillas for about 30 seconds per side will bring out their best flavors and texture. To do this, simply place a pan on the stove top over medium-high heat, and toss the tortillas in the pan. Work in small batches. Serve each taco on two tortillas for extra stability and the perfect filling to tortilla ratio.
Can’t get enough squash? Check out our guide to spaghetti squash.
