Fall Farmers' Market Tacos
Fall Farmers' Market Tacos are a celebration of seasonal produce, featuring roasted delicata squash and sweet potato, sautéed red onion, and poblano strips. Served in warmed tortillas and topped with tangy queso fresco, creamy guacamole, or sour cream, and a vibrant red cabbage slaw, these tacos are bursting with fresh fall flavors.
Ingredients
FOR THE TACOS
- 2 tbsps extra-virgin olive oil
- 1 dried chipotle (stemmed) or chipotle in adobo , finely chopped
- 1 large delicata squash (about 1 lb) , cut into ¼-inch-thick half-moons
- 1 large sweet potato (about 1 lb) , peeled and cut into ¼-inch dice
- ¾ tsp fine sea salt , plus extra as needed
- 1 tsp ground cumin
- ½ large red onion , thinly sliced
- 1 poblano , stemmed, seeded, and cut into ⅛-inch-thick strips
- 2 tbsps freshly squeezed lime juice
- Generous handful of fresh cilantro leaves and thin stems , coarsely chopped
- Small flour and/or corn tortillas , warmed
FOR THE TOPPINGS
- ½ small red cabbage , thinly sliced
- Freshly crumbled queso fresco, feta, or goat cheese
- Sour cream or plain Greek yogurt
- Classic Guacamole* or sliced avocado
- Roasted Tomatillo Salsa*
WINE PAIRING
- Rioja
Instructions
- HEAT the oil in a large skillet over medium heat and add the chipotle. Cook, stirring, for 30 seconds, being careful not to let it burn. Add the squash, sweet potato, ½ tsp of salt, cumin, and ¾ cup of water. Turn up the heat to medium-high and cook, stirring often, until the sweet potatoes and squash begin to soften, about 6 minutes.
- ADD the onion and poblano and season them with another ¼ tsp of salt. Continue to cook, stirring often, until the vegetables are tender and browned on the edges, 6 to 8 minutes more. Add the lime juice and cook, stirring, until it is fully incorporated, 1 minute. Transfer to a serving platter and top with the chopped cilantro.
- SERVE with the warm tortillas, Black Beans with Lime, if using, and a selection of toppings.
- NOTES: Use 2 dried chipotles or chipotles in adobo if you like extra heat. You can substitute peeled and diced kabocha for the delicata squash. Butternut squash also works but it will take a bit longer to cook, so sauté it for a few minutes before adding the sweet potato and water.
Notes
* For these - and more - great recipes, pick up a copy of The Vegetable Butcher!
The Vegetable Butcher by Cara Mangini • Workman Publishing • Photography by Matthew Benson
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 6gSugar: 8gVitamin A: 7500IUVitamin C: 20mgCalcium: 100mgIron: 1.5mg
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