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Crispy Acorn Squash Tacos with Avocado and Cotija

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
40 min
SERVINGS
4 servings
Lunch Dinner
Crispy Acorn Squash Tacos with Avocado and Cotija
Ingredients
  • 1 cup canola oil, or as needed
  • 1 large acorn squash - peeled, seeded, and grated
  • 2 tablespoons grated red onion
  • 1 serrano chile pepper, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 egg
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt, or more to taste
  • 1 pinch freshly ground black pepper
  • 1 pinch cayenne pepper
  • 4 corn tortillas
  • 1/4 cup shredded lettuce, or to taste
  • 1 avocado - peeled, pitted, and chopped
  • 1 tomato, chopped
  • 1/4 cup freshly grated cotija cheese
Instructions
1
Preheat the deep fryer or heavy pot to a medium heat level.
2
Combine squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a mixing bowl.
3
Gradually add the ingredients together until well incorporated
4
.
5
Dip spoonfuls of the squash mixture into the hot oil, working in batches to avoid overcrowding.
6
Fry until the fritters turn golden brown, taking 5-7 minutes to achieve this.
7
Transfer the fried squash fritters to a plate lined with paper towels to remove excess oil.
8
Fry corn tortillas in the hot oil until crispy, flipping them over halfway through to achieve even cooking.
9
This should take approximately 2 minutes per side.
10
Assemble each tortilla by layering it with lettuce, squash fritters, avocado, tomato, and a sprinkle of cotija cheese.