mexicanvegetarianvegangluten-freevia groq
Kabocha Tagine Tacos
A twist on traditional Mexican tacos, featuring the flavors of Morocco and the sweetness of kabocha squash. Perfect for a crisp autumn evening.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 medium, peeled and cubed Kabocha squash
- ●1/4 cup Slovakian nutty bread crumbs
- ●2 tbsp Gooey honey
- ●1 tsp Cumin
- ●1 tsp Paprika
- ●1 tsp Tagine spice mix
- ●2 tbsp Lime juice
- ●chopped, for garnish Cilantro
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the kabocha cubes with a drizzle of olive oil, cumin, paprika, and tagine spice mix on a baking sheet. Roast for 20-25 minutes.
- 3
In a large skillet, heat a drizzle of olive oil over medium heat. Add the Slovakian nutty bread crumbs and toast until fragrant.
- 4
In a blender or food processor, combine the roasted kabocha, toasted bread crumbs, gooey honey, and lime juice. Blend until smooth.
- 5
Warm tacos shells according to package instructions. Fill with the kabocha mixture, garnished with chopped cilantro.
- 6
Serve immediately and enjoy!