What’s one food that you could literally eat every night and not get tired of it? For me, it’s tacos! I love how many different variations you can make with minimal ingredients and have them all taste completely different. These Cajun Butternut Squash Tacos with Key Lime Crema are sure to win a spot in your heart. I’d say they took about 30 minutes from start to finish, and we even got a quick dog walk in during that time. So if you ever have a butternut squash and are not sure what you want to make with it, or maybe not sure how to prep it, then these tacos were made for you! Naturally gluten free (as long as you don’t use flour tortillas), deliciously vegetarian, loaded with plant protein and 100% addictive. Not kidding when I say that these tacos will quickly become your new favorite!
Cajun Butternut Squash Tacos w/ Key Lime Crema
Not kidding when I say that these tacos will quickly become your new favorite! I made the cajun butternut squash in my air fryer, but you could just as easily roast in your oven. I love using the air fryer because it takes half the time, if not less and makes everything so crispy! The Cajun seasoning paired with the key lime crema is so dang tasty and they compliment each other so well. This is also a super easy meal to prep for the week, so that's always a plus! I am typically a huge sweet potato fan, but it's nice to change things up every once in a while and this cajun butternut squash is the perfect way to to that.
- April 22, 2021
- ~ 8-10 tacos
- 30 min
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Ingredients
- 1 medium butternut squash
- 1 can of vegetarian refried beans
- Avocado oil spray (Chosen Foods is my fav)
- 3-4 tbsp cajun seasoning (I love the organic blend from Thrive Market!)
- spice blend (1 tbsp garlic powder + 1 tbsp onion powder + 1 tsp chili powder)
- salt and pepper to taste
- 1/2 cup TVP (I have been using and loving Anthony's Goods brand off Amazon for two years now)
- 1 cup or few hefty handfuls of fresh greens (we used kale, and arugula)
- 1/2 cup - 1 cup greek yogurt (depending on how much crema you would like to add to your tacos)
- 2 tbsp key lime juice (we have this handy for making margaritas
- )...)
- 1 tsp sriracha, optional
- handful of fresh basil
- corn tortillas or swap for your favorite tortillas
Directions
- Step 1
- – Preheat oven or air fryer to 400 degrees.
- Step 2
- - Line a baking sheet with parchment paper if using the oven.
- Step 3
- - Poke holes with a fork all over your whole butternut squash and wrap in a moist paper towel, then put in the microwave for 3-4 minutes. This has been a life saving tip when prepping butternut squash so that it’s easy to cut into and remove the hard skin off the sides.
- Step 4
- - Once you remove the skin off your butternut squash, slice it length wise and cut into ~ 1″ cubes. Discard the seeds.
- Step 5
- - Add cubed butternut squash to baking sheet or just toss into air fryer with a few sprays of avocado oil.
- Step 6
- - Thoroughly toss cajun seasoning all over to make sure the squash is well coated.
- Step 7
- - Set timer on oven for 20 minutes, or air fry for about 12. (making sure to check and shake the air fry basket during that time).
- Step 8
- - In a small saucepan, add your can of refried beans.
- Step 9
- - Add about 1/4 cup of water and HALF the spice blend that you made ahead of time. These beans only take a few minutes to make and then you can turn onto simmer or even turn off and cover until your tacos are ready to assemble.
- Step 10
- - In another small saucepan, add 1/2 cup dry TVP and cover with water.
- Step 11
- - Add in the remaining portion of the spice blend that you made earlier into the TVP.
- Step 12
- - Optional, but sometimes I like to add a squirt of yellow mustard to my TVP. Continue to stir until it starts to thicken and absorb all the moisture and then cover it.
- Step 13
- - In a small bowl, make your key lime crema.
- Step 14
- - Add greek yogurt, key lime juice and any sriracha if using. Stir together really well until it’s super creamy, but also rather thinned out.
- Step 15
- - Check on your butternut squash, and once it’s all browned, crispy and cooked through, set aside.
- Step 16
- - Prep your tortillas but warming them up and charring minimally. I like to toss mine on the stove top over low for about 10-15 seconds per side.
- Step 17
- - Then take about a dollop or tbsp of seasoned refried beans and smear on top of tortilla.
- Step 18
- - Add about 1-2 tbsp of TVP in the center of your taco.
- Step 19
- - Layer with some crispy butternut squash.
- Step 20
- - Put a small handful of greens on top of the squash.
- Step 21
- - Place about a tbsp or so of your key lime crema on top.
- Step 22
- - Generously top with fresh basil!
- Step 23
- - Enjoy these tasty gluten free, vegetarian tacos and let me know what you think :).
