UPLOADED/REDIRECTED Roasted Squash Tacos with Sriracha Mayonnaise

Sara Ghedina has the right idea for your next Meatless Monday dinner or Taco Tuesday.

Where’s the meat? Don’t be fooled, these vegetarian squash tacos are loaded with tons of flavor and good-for-you ingredients that will satisfy your Taco Tuesday cravings any day of the week. For a richer and creamier finish, sprinkle them with crumbled feta or goat cheese and roasted pumpkin seeds.

Ingredients

Serves 4

1-2 yellow squash
1 green zucchini
1 1/2 cups butternut squash, peeled and cubed
1 small red onion, thinly sliced
2-3 tbsp extra-virgin olive oil
2 limes
1 + 1 tsp chili pepper
1/2 tsp garlic powder
1 tsp Mexican oregano
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
Salt and pepper, to taste
1 1/2 cup purple cabbage, thinly sliced
1 cup green cabbage, thinly sliced
1 1/2 cans black beans
1 green onion, thinly sliced
1/3 cup cilantro, minced
1 cup mayonnaise
2-3 tbsp Sriracha
2 tbsp fresh lemon juice
Salt and pepper, to taste
8 corn tortillas
1 avocado, sliced
1-2 jalapeños, seeded and sliced

Preheat the oven to 400 degrees.

Cut yellow squash and green zucchini in same-size chunks, then spread them onto a baking sheet along with the butternut squash and the red onion. Drizzle with 1 1/2 tablespoons olive oil and the juice of one lime, and sprinkle with chili pepper, garlic powder, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Toss to coat and then roast in the oven for about 30 minutes, stirring halfway through.

Meanwhile, prepare the cabbage slaw: in a medium-size bowl, combine the purple and green cabbage, black beans, green onion, cilantro, juice of the other lime, 1 1/2 tablespoons olive oil, chili pepper, salt, and black pepper. Toss to combine, and set aside to marinate.

For the Sriracha mayonnaise, place mayonnaise, Sriracha, and lemon juice in a small bowl. Stir to combine and season with salt and pepper.

Warm the tortillas on each side on a small skillet over medium heat, transfer to a plate and cover with a towel to keep warm. Repeat with each one, stacking them on top of each other.

To assemble the tacos, place a spoonful of cabbage slaw in the center of each taco, top with some roasted squash and few slices of avocado. Garnish with jalapeño slices, some cilantro leaves, and serve immediately with the Sriracha mayonnaise on the side.

STORY, STYLING AND PHOTOGRAPHY BY SARA GHEDINA

Try these other recipes from TABLE Magazine:

Barbacoa de Pollo

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Cauliflower Burrito Salad

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