Butternut Squash & Red Cabbage Tacos
 
Prep time
Cook time
Total time
 
In these tacos Australia's love for pumpkin & squash meets the delicious taste of fresh Mexican corn tortillas. This combination is has everything you need for a delicious and healthy taco night.
Author:
Recipe type: Light Meal
Cuisine: Mexican
Serves: 16 tacos (serves 4)
Ingredients
Roasted Butternut Squash
  • 1 medium butternut squash, diced (3 cups or 450 g)
  • 1 tbs olive oil
  • ¼ tsp each red chili powder and paprika
Pickled Red Cabbage
  • ¼ small head red cabbage, shredded (2 cups or 200 grams)
  • ⅓ cup (80ml) apple cider vinegar
  • ⅓ cup (80ml) water
  • 1 tsp salt
  • 1 tbsp sugar or honey
  • 1 garlic clove, smashed
Homemade Tortillas
  • 2 cups (224g) masa harina flour
  • 1⅓ cup (315 ml) warm water
  • 1 tortilla press
  • (Or substitute 16 fresh corn tortillas)
Yogurt Sauce
  • ¼ cup (245 g) yogurt or sour cream
  • 1 tbsp lime
  • 1 tbsp water (as needed)
  • (Or substitute guacamole)
Queso Fresco
  • 8-10 oz package of Queso Fresco (could substitute dry ricotta)
Instructions
Roasted Butternut Squash
  1. Pre-heat the oven to 380 F | 190 C
  2. Peel and deseed the squash. Chop into ¾ inch (2 cm) pieces.
  3. Place on a baking tray, and drizzle with olive oil, chili and paprika. Mix together until evenly coated.
  4. Bake for 40-50 minutes, stirring the squash every 15 minutes.
Pickled Red Cabbage
  1. Shred the cabbage into fine strips and place in a jar with one smashed garlic clove.
  2. Combine the apple cider vinegar, water, salt and sugar and stir until dissolved.
  3. Pour the liquid over the cabbage, and press down with a wooden spoon or muddler. At this stage the liquid will not completely cover the cabbage. Set aside for 30+ minutes, pushing the cabbage down into the brine with a muddler, from time to time.
Homemade tortillas
  1. In a large bowl, mix together the masa harina flour and warm water. Knead for 1-2 minutes until the dough is soft but not sticky.
  2. Divide the dough into 16 balls, each roughly the size of a ping pong ball. Cover with a damp cloth and rest 30 minutes.
  3. Heat up a skillet or large pan on medium heat.
  4. To press the tortilla place a ball of dough in the tortilla press between two pieces of parchment paper or plastic. You can cut a ziplock bag open or use a clean plastic shopping bag.
  5. Press down once, open the press, and turn the tortilla 180 degrees. Press down again to make the tortilla an even thickness.
  6. Cook the tortillas on each side for approximately 1 minute or until golden brown.
  7. Keep fresh tortillas wrapped in a dishtowel, or in the fridge for up to 3 days.
Yogurt Sauce
  1. Mix together yogurt, lime, and enough water to create a good drizzle consistency.
To Serve
  1. Layer each tortilla with some butternut squash, pickled cabbage, crumbled queso fresco, and drizzle with yogurt lime sauce.
  2. Enjoy with a cold Modelo Especial or a top-shelf margarita!
Recipe by Sails & Spices at http://www.sailsandspices.com/butternut-squash-tacos/