“Tacko Tuesday” Fall’s Finest Tacos
Prep and Cook Time: 30 minutes | Serves: 2 – 4
Prep and Cook Time: 30 minutes
Serves: 2 – 4
Enjoy this delicious, autumn-inspired recipe, inspired by our favorite taco lover, Tacko Fall!
For the Butternut Squash:
2 cups butternut squash, diced into ½” cubes
1 tsp olive oil
1 tsp maple syrup
½ tsp kosher salt
¼ tsp ground cinnamon
For the Taco Filling:
12 oz. pkg. Lightlife® Plant-Based Ground
½ cup white onion, finely diced
1 Tbsp + 1 tsp, olive oil
½ tsp ground cumin
¼ tsp garlic powder
1 tsp kosher salt, plus more to taste
2 – 3 tbsp chipotles in adobo, minced, plus 1 – 2 tbsp adobo sauce from jar; depending on desired heat level
For the Shredded Brussels:
2 cups thinly shredded Brussels Sprouts
1 tbsp fresh cilantro, finely chopped
Juice from ½ lime
8 6” corn tortillas, warmed
Preheat oven to 425 degrees. On a large, rimmed baking sheet, toss the ingredients for the butternut squash until the squash is evenly coated, then arrange in a single layer and bake for 15 – 20 minutes.
Meanwhile, mix the ingredients for the brussels sprouts, and set aside. Then start the taco filling.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add the onion and saute until onion starts to become translucent, about 3 – 5 minutes. Add the remaining oil, allow to heat up for 30 – 45 seconds, then add the Lightlife Plant-Based Ground, breaking it up with a wooden spoon. Cook for 1 – 2 minutes, stirring occasionally, continuing to break up any large pieces. Add the cumin, garlic powder, chipotle peppers and adobo sauce, stirring to incorporate. Continue to cook another 5 minutes, stirring occasionally, reducing heat to medium if the pan is getting too hot.
To assemble the tacos, divide the filling and butternut squash evenly between the tortillas, top with the shredded brussel sprouts.
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