This recipe has NOTHING to do with Thanksgiving!!
Food blogger fail. Of epic proportions.
But not really because these tacos are on fleek. I think? Because I’m not really sure what “on fleek” means…but it sounds right.
Or maybe you could just throw all of holiday tradition to the wind and have these on Thanksgiving. If so – I’ll be right over.
If not, I understand, but remember that you still have to eat dinner tonight, Tuesday, AND Wednesday of this week. So, acorn squash tempura tacos every day?! Good deal.
Here’s what I love about these: EVERYTHING.
The acorn squash strips are all of my tempura dreams come true. Frying them is not scary at all (I promise!!) and their batter is spiced up with smoked paprika so that they’re delectably sweet and savory at the same time. Each taco is adorned with a totally addictive smoked paprika-lime sauce that I pretty much want to spread on all my tacos/sandwiches/everything until the end of time, and queso fresco crumbles and crunchy red onion slices seal the deal with their general awesomeness.
You could try to not be like us and eat fewer than two servings in one sitting…or you could give into your innermost taco desires and chalk up your excessive consumption to pre-Turkey day stomach stretching preparation. <–That totally counts as exercise, by the way. I say – go with it.
- 2 clove garlic, grated
- 4 tbsp mayonnaise
- 3 tsp smoked paprika, divided
- salt and black pepper, to taste
- 1 cup rice flour, divided
- 1 (1 lb) acorn squash, halved, seeded, and cut into ¼-inch thick slices
- ¾ cup of cold water
- safflower seed oil, for frying
- 1 red onion, thinly sliced
- 1 lime, quartered
- 4 oz queso fresco
- ½ cup cilantro, minced
- 8 corn tortillas
- In a medium bowl, whisk together the garlic, mayonnaise, 2 tsp of the smoked paprika, and the juice of 1 lime wedge. Stir until well combined. Season to taste with salt and black pepper.
- In a large bowl, toss ¼ cup of the rice flour with the squash slices. Season with salt and black pepper.
- In a second large bowl, whisk together the remaining rice flour, 1 tsp of smoked paprika, and the cold water to make a thin batter. Season to taste with salt and black pepper.
- In a large pan, heat a ½-inch layer of oil on medium-high heat until hot. Working in batches, dip the coated squash in the batter, allowing any excess to drip off. Add the battered squash to the pan and cook for 1-2 minutes per side, or until crispy and golden. Remove to a paper towel-lined plate and season with salt. Repeat with remaining squash slices.
- Discard any excess oil and wipe out the pan.
- Heat the same pan used to cook the squash on medium-high heat until hot. Add the tortillas to the pan in batches, toasting for 30 seconds to 1 minute per side. Transfer to a plate and cover with a damp paper towel. Spread each tortilla with a layer of the smoked paprika-lime sauce. Divide the cooked squash, onion, and queso fresco between the tortillas. Garnish with cilantro and remaining lime wedges.