Acorn Squash Wonder Tacos/Chalupas
Ingredients40 m servings 332
- Heat canola oil in a deep fryer or heavy pot over medium heat.
- Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
- Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
- Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.
- Cook's Note:
- Test the peppers for spiciness and use them to taste. Depending on their heat, a little can go a long way. If they turn out not to be hot, add a little more cayenne.
- Grate the squash by hand or by running through the food processor.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 332 calories; 18 39.6 8.4 55 429 Full nutrition
ReviewsRead all reviews 9
Honestly, it didn't sound appetizing in the least (you should have seen the look of unenthusiasm on my husband's face when I told him what we were having for dinner), but WOW is it yummy! He req...
This was so tasty. The store was out of acorn squash so we used a small butternut squash and it was awesome. I did not "fry" them, just a smidge of olive oil in a pan and they cooked nicely. I a...
This was incredibly delicious!! I made a few changes. 1) I used coconut oil. I NEVER use canola. EVER. 2) I added about 4-5 cloves of fresh garlic. 3) Used brown rice tortilla. 3. Used r...
very nice change of pace from the standard (american/) mexican fare. i think some lime juice and fresh cilantro on top of it would be really great. probably will make it again sometime, but i di...
I made this recipe as written and it was delicious! A few days later I wanted to make it again but peeling the acorn squash was so difficult that I decided to omit it and used a sweet potato ins...
Loved these! Didn't miss the meat at all! Could have been a bit more zippy, but I attribute that to some "cool" peppers. Great recipe - worth the work to peel the squash. Definite make again...
Hand shredding the squash was a pain, but absolutely worth the effort. My kids didn't know that there wasn't any meat in the recipe and asked for more!