Kabocha Squash Tacos with Argentinian Salsa
A flavorful mexican dish featuring roasted kabocha squash and a tangy argentinian salsa, served in tacos with a crunchy golden topping.
Ingredients
- ●1 cup Argentinian SalsaHomemade salsa with diced tomatoes, onions, jalapenos, cilantro, lime juice, and olive oil
- ●1 medium Kabocha SquashRoasted and diced
- ●1/2 cup Golden ToppingCrushed tortilla chips with a sprinkle of cotija cheese
- ●4-6 Glazed TortillasGrilled and slightly charred
- ●1/4 cup CilantroChopped for garnish
- ●2 tablespoons Lime JuiceSqueezed for serving
- ●1 tablespoon Olive OilFor roasting squash
- ●to taste Salt and PepperSeasoning for squash
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the kabocha squash in half and scoop out seeds. Roast in the oven for 30 minutes, or until tender.
- 3
While the squash is roasting, grill the tortillas for a few minutes on each side, until slightly charred.
- 4
Dice the roasted squash and mix with the homemade argentinian salsa.
- 5
Warm the grilled tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 6
Assemble the tacos by spooning the squash and salsa mixture onto a warmed tortilla, followed by a sprinkle of cilantro and a squeeze of lime juice.
- 7
Top with crushed tortilla chips and a sprinkle of cotija cheese.