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Coconut-Crusted Squash Tacos

Coconut-Crusted Squash Tacos

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Coconut isn't the first thing you think of to pair with squash, but it should be. Chef Joanna Tymkiw's delicious vegetarian tacos add a tropical flare to everyone's favourite dish!

[tacos]

Ingredients

1 acorn squash, small
1 egg
1/4 cup shredded coconut, sweetened
1 cup panko breadcrumbs
1/2 tsp smoked paprika
1/2 tsp salt
1 pinch cayenne pepper, generous
8 tortillas, small
2-3 cups iceberg lettuce, shredded
2 cups cheddar cheese, shredded
2 tomatoes, seeded and diced
3 sprigs fresh cilantro, picked
1 lime, cut in wedges
1 avocado, mashed and seasoned

Preparation

Preheat oven to 400 F.

Cut acorn squash in half lengthwise and remove pulp from centre. Cut the squash into 16 to 20, half centimetre-wide crescent-shaped slices. Set remaining squash aside for another use.

In a bowl, beat egg with a touch of salt.

In a large bowl, mix together coconut, bread crumbs, salt, paprika and cayenne.

Dip each piece of squash into the egg bowl to fully coat, shake to remove excess, and then fully coat in breadcrumb mixture.

Add coated squash to lightly greased cooking sheet and bake in oven for 35 minutes until lightly golden and crispy.

Use to top tortillas along with lettuce, cheese, tomatoes, cilantro, guacamole and lime juice.

Make-ahead
Let roasted squash cool to room temperature before refrigerating. To crisp and reheat, roast in 400 F oven for 20 minutes.

 

Video: Coconut-Crusted Squash Tacos by Joanna Tymkiw

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