Taco Mix Ingredients
500 ml diced steamed butternut squash
250 ml diced yellow onion
250 ml organic corn kernels, raw
250 ml diced tomato
125 ml serrano peppers, sliced
15 ml avocado oil
5 ml paprika
5 ml chili powder
2.5 ml sea salt
250 ml fresh lettuce leaves of choice
250 ml salsa of choice
8 taco shells
- In a mid-sized sauté pan, sauté the tomato, corn, onion, serrano peppers and avocado oil on high for 4 minutes.
- Add in butternut squash and all spices, including sea salt and sauté another 3-4 minutes.
- Remove from heat and layer your taco shell, lettuce and 1/8th butternut squash filling mix.
- Top each taco with fresh salsa and enjoy! Taco mix stores in the refrigerator for up to 1 week for easy advance prep. options.
Butternut Squash Tacos
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