Autumn Harvest Tacos
Vegan-friendly tacos that are as fresh as they are flavorful. Grilled corn tortillas filled with roasted butternut squash tossed in chili-lime seasoning, slices of fresh avocado, agave cabbage slaw and pomegranate chimichurri.
Servings: 2
Prep Time: 1 hour
Cook Time: 10 minutes
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Agave cabbage slaw:
- 1 cup shredded cabbage blend
- ½ tablespoon olive oil
- ¼ tablespoon red wine vinegar
- ½ tablespoon Organic Agave In The Raw® sweetener
- ¼ tablespoon Dijon mustard
- 1 tablespoon vegan mayonnaise
Pomegranate chimichurri:
- ¼ cup olive oil
- 1 teaspoon red wine vinegar
- 1 tablespoon shallot, roughly chopped
- ¼ cup parsley, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 tablespoon red pepper
- 1 teaspoon red chili flake
- 1 teaspoon salt
- 1 tablespoon Organic Agave In The Raw sweetener
- ¼ cup pomegranate seeds, cleaned
Chile lime butternut squash:
- 2 cups butternut squash, medium diced
- 2 tablespoons canola oil
- ½ teaspoon salt
- 1 teaspoon chili powder
- 1 lime, juiced
Tacos:
- 3 corn tortillas, grilled
- ½ cup chile lime butternut squash
- 2 slices avocado, sliced into ¼-inch slices
- 4 tablespoons agave cabbage slaw
- 2 tablespoons pomegranate chimichurri
Directions
- Combine agave cabbage ingredients and mix until the cabbage is evenly coated.
- For the pomegranate chimichurri, blend all ingredients with the exception of pomegranate until the parsley is mostly broken down. Fold in pomegranate seeds and store until needed.
- For the chile lime butternut squash, preheat the oven to 350°F.
- Toss squash in canola oil and salt. Roast for 40 minutes or until cooked through and slightly colored. Remove from the tray and toss in a bowl with the chili powder and lime juice.
- Preheat the grill to a medium-low flame. Add tortillas to the grill and cook until color forms, then flip and brown the other side.
- Fill each tortilla with ¼ cup prepared squash, 2 slices avocado, 2 tablespoons agave cabbage slaw, and 1 tablespoon pomegranate chimichurri.
