Squash & Chickpea Tacos with Chipotle Slaw
Who wants the same, old, boring taco time after time? These squash and chickpea tacos are a delicious and easy way to switch up a monotonous routine! And when topped with this homemade cabbage slaw, you're going to want to make these over and over! They're perfect for a weeknight and for the fall season!
Servings: 10 tacos
Ingredients
For the squash & chickpea mixture
- 1 15-ounce can chickpeas
- 1 pound butternut squash (about 2 cups cubed)
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- 8-10 corn tortillas
For the slaw
- 4 cups shredded cabbage
- 1 cup diced bell pepper
- ½ cup diced onion
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chipotle pepper puree
- ½ teaspoon kosher salt
- 1-2 tablespoons honey
Instructions
- Preheat oven to 425°F. Rinse and drain the chickpeas, then set aside.1 15-ounce can chickpeas
- Roast the squash: Peel the squash, remove the seeds with a spoon, and cut into ½-inch cubes. Place the prepared squash and chickpeas on a large sheet pan. Drizzle with oil and top with salt, cumin, paprika, chili powder, and onion powder. Mix together and spread to an even layer. Bake in the preheated 425°F oven until the squash is tender (not mushy) and the chickpeas are crispy, 15-20 minutes. Remove from the oven and let cool slightly. While cooling, make the slaw.1 pound butternut squash (about 2 cups cubed), 2 tablespoons vegetable oil, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon onion powder
- Make the slaw: Shred or thinly slice the cabbage into a large bowl. Add the bell pepper and onion. Top with yogurt, lime juice, chipotle, salt, and honey. Stir together and taste. Adjust for sweetness or spice.4 cups shredded cabbage, 1 cup diced bell pepper, ½ cup diced onion, ½ cup plain Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon chipotle pepper puree, ½ teaspoon kosher salt, 1-2 tablespoons honey
- Assemble the tacos using corn tortillas, squash and chickpea mixture, prepared cabbage, sour cream, queso fresco (or feta cheese), and fresh limes.8-10 corn tortillas
Video
Nutrition
Serving: 1taco | Calories: 173kcal