Chipotle Butternut Squash Tacos with Avocado Crema
Recipe created by Moriah Sawtelle from ellefait.com
Makes 7-8 tacos
1 large butternut squash peeled and sliced into 1/2-inch cubes
2 tablespoons avocado oil
1/4 tsp salt
1 tsp paprika
1 tsp chili powder
3 cups kale leaves, washed and torn
1 medium avocado
2 tbsp coconut cream
2 Tablespoons olive oil
Juice of 1/2 lime
1/4 teaspoon sea salt
8 Sana Foods Original Tortillas
1.5 cups broccoli slaw
1 jalapeno, chopped (optional)
Cilantro and avocado for garnish
For Butternut Squash
For Avocado Crema
To make avocado crema, combine all ingredients in a high-speed blender or food processor and blend until smooth, about 2 minutes. Place into a small bowl and set aside.
Heat avocado oil in a skillet over medium-high heat. Add butternut squash and saute for 7-8 minutes, or until soft and crispy on the edges. Stir in salt, paprika, and chili powder, then add torn kale and saute for another 3-4 minutes, or until softened. Remove from the skillet.
To assemble tacos, warm tortillas in a skillet or in the microwave then add butternut squash, kale, and broccoli slaw. Top with a spoonful of avocado crema and garnish with cilantro, jalapeno, and avocado slices. Enjoy!