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Acorn Squash Wonder Tacos/Chalupas

Rated as 4.69 out of 5 Stars

"This is one of those recipes where you'll cross your eyes in pleasure after tasting. Great for vegetarian meat substitute or hiding veggies from your kids. They do not taste like squash. If you don't have cotija cheese, you can substitute Parmesan. But cotija marries well with cumin. Serve with refried beans for extra yum."
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40 m servings 332
Original recipe yields 4 servings


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  1. Heat canola oil in a deep fryer or heavy pot over medium heat.
  2. Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 332 calories; 18 39.6 8.4 55 429 Full nutrition

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Read all reviews 9
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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!

Delicious but labor-intensive. Not the best for leftovers.

Surprising use of acorn squash yielding a savory delight. This recipe is now our second favorite taco recipe (right below "Grilled Fish Tacos with Chipotle-Lime Dressing"). I'm so glad we tried ...