Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel, seed, and cut 1 medium butternut squash (approximately 2 pounds) into 1/2-inch thick planks.

2. 2

   In a large bowl, toss the butternut squash planks with 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

3. 3

   To prepare the chipotle-lime crema, combine 1/2 cup of Mexican crema (or full-fat sour cream), 1 chipotle pepper from a can of chipotles in adobo sauce, 1 tablespoon of adobo sauce, the juice of 1 lime, and a pinch of salt in a small food processor or blender; blend until smooth.

4. 4

   Preheat a charcoal grill to medium-high heat. Once hot, carefully place the seasoned butternut squash planks directly onto the grill grates. Grill for 4-6 minutes per side, or until tender and lightly charred with visible grill marks.

5. 5

   Remove the grilled squash from the grill and roughly chop it into bite-sized pieces. While the squash cools slightly, thinly slice 1/4 of a red onion and coarsely chop 1/4 cup of fresh cilantro leaves.

6. 6

   Lightly warm 12 corn tortillas on the charcoal grill for about 30 seconds per side, just until they are pliable and slightly toasted. Stack them and wrap in a clean kitchen towel to keep warm. Assemble the tacos by spreading 1 tablespoon of the chipotle-lime crema onto each warm corn tortilla, layering about 1/4 cup of the grilled butternut squash pieces, then topping with a sprinkle of sliced red onion and chopped cilantro. Optionally, crumble 1 tablespoon of cotija cheese over each taco before serving immediately.