Tacos, in some form, make their way onto my meal plan every week. This variety pulls more from a restaurant fajita plate, and the fall squash abundance! It’s quick to pull together, easy to customize, and can be made whole30 friendly, or vegan friendly super easily (I’ll share those modifications!).
Paleo Taco Night!
Roasted Acorn Squash Paleo Tacos!
1 acorn squash cut in rounds
1 sweet potato diced
1 onion diced
1 red pepper diced
1 poblano pepper diced
3 cloves garlic diced
1 tbs cooking fat (my favorite, and pictured, is extra virgin avocado oil, but any fat will work)
1 tbs Taco Seasoning (I love Primal Palate, and it’s whole30/paleo friendly!)
Rice or Cauliflower rice (if you are W30)
Chunky guacamole (we do just red salsa, avocado, lime, and cilantro. You can also buy Wholly Guacamole or Chunky Spicy at Trader Joe’s and both are compliant)
Goat Cheese Cheddar (optional, obviously omit if you are W30 or Vegan)
Pre-heat oven to 400 and line a baking dish with parchment paper.
Brush or drizzle cooking fat onto Acorn Squash rounds, and sprinkle with taco seasoning and salt.
Bake at 400 till tender, around 35-40min.
In a large skillet or dutch oven sauté sweet potato, onion, peppers, and garlic. Add in taco seasoning, and salt. Sauté till onions have just begun to caramelize.
Pull your squash from the oven and layer with sauté mix, toppings, and rice or caulirice on the side.
If you are on a whole30, or otherwise extra concerned about protein, adding in ground meat to your sauté is easy, fits the flavors well, and will boost the protein count significantly. You can easily substitute cauliflower rice for long grain (my kiddos prefer caulirice!) and omitting the cheese won’t effect the flavor or texture hugely at all.
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