Air-Fried Butternut Squash Tacos

Total Time

Prep: 10 min. Cook: 15 min./batch

Makes

6 servings

Ingredients

• 2 tablespoons canola oil
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
• 12 corn tortillas (6 inches), warmed
• 1 cup crumbled queso fresco or feta cheese
• 1 medium ripe avocado, peeled and sliced thin
• 1/4 cup diced red onion
• Pico de gallo, optional

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Directions

1. Preheat air fryer to 400°. Combine first 6 ingredients. Add squash pieces; toss to coat. In batches, arrange squash in a single layer in greased air fryer. Cook until tender, 15-20 minutes. 
2. Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

Nutrition Facts

2 tacos: 353 calories, 13g fat (3g saturated fat), 13mg cholesterol, 322mg sodium, 54g carbohydrate (7g sugars, 13g fiber), 11g protein.

source https://www.tasteofhome.com/recipes/air-fried-butternut-squash-tacos/

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