Lava Barre

Acorn Squash Tempura Tacos

LavaBarre loves Tacos :) The Tacopedia is high up on our list of must buys! Thank goodness a District Taco is popping up right across the street from us! But lets keep keep it healthy, kids. These Acorn Squash Tacos are ridiculously good with less guilt. So go ahead, 'Fall' for this squash recipe...


8 Corn Tortillas
1 Cup Rice Flour
1 Avocado
1 Clove Garlic
1 Lime
1 Red Onion
1¼ Pounds Acorn Squash
1 Bunch Cilantro
2 Ounces Queso Fresco
2 Tablespoons Mayonnaise
2 Teaspoons Smoked Paprika

Prepare the ingredients:
Wash and dry the fresh produce. Quarter the lime. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the squash; using a spoon, scoop out and discard the pulp and seeds. Cut the squash lengthwise into ¼-inch-thick slices. Pit, peel and thinly slice the avocado; toss with the juice of 1 lime wedge to prevent browning. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems.

Make the smoked paprika-lime sauce:

In a bowl, combine the garlic paste, mayonnaise, half the smoked paprika and the juice of 1 lime wedge; stir until well combined. Season with salt and pepper to taste.

Coat the squash:

Place ¼ of the rice flour in a large bowl and add the squash slices. Season with salt and pepper and toss to thoroughly coat.

Make the batter:

In a medium bowl, whisk together the remaining rice flour, remaining smoked paprika and ¾ cup of water to create a thin batter. Season with salt and pepper. (If the batter starts to thicken, add up to ¼ cup of water to maintain a thin consistency.)
Batter & cook the squash:
In a large pan, heat a thin layer of oil on medium-high until hot. Working in batches, dip the coated squash in the batter (letting any excess drip off). Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, carefully add the battered squash. Cook 1 to 2 minutes per side, or until crispy and golden. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard any excess oil. Wipe out the pan.

Toast the tortillas & plate your dish:

In the pan used to cook the squash, heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the tortillas. Heat 30 seconds to 1 minute per side, or until lightly browned and pliable. Transfer to a plate and cover with a damp paper towel. Divide the toasted tortillas between 2 plates, layering 2 tortillas together for each taco. Spread each taco with a layer of the smoked paprika-lime sauce. Top with the cooked squash, avocado, onion and queso fresco(crumbling before adding). Garnish with the cilantro and remaining lime wedges. Enjoy!


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