INGREDIENTS
- Small tortillas (2 packs)
- Butternut squash (1 Large or 2 Small)
- Harissa (1-3 Tbsp)
- Coconut yogurt (24 oz tub)
- Limes (3)
- Zucchini (2)
- Olive oil
Equipment
- Peeler
- Baking sheet
- Parchment paper
- Frying pans
DIRECTIONS
- Preheat oven to 425°.
- Peel the squash, cut it in half and de-seed. Keep the skin and seeds in separate bowls.
- Slice the squash halves into about 1cm moons. Place in a large bowl and drizzle with 2-3 tbsp of olive oil and 1-3 tbsp of harissa, depending on how spicy you would like them. Season with salt & pepper and mix well to make sure the slices are evenly coated.
- Lay the squash slices on a large parchment paper-lined baking tray and bake for 15 mins. Take them out, flip, and bake for another 10-15 min. until golden.
- Shave the zucchini into ribbons with a peeler and place in a bowl. Squeeze two limes into the bowl with a sprinkle of salt. Toss the zucchini with your hands to evenly coat and set aside to marinate. Lots of liquid will come out of the zucchini, so drain before putting them in the tacos, or else they will get soggy.
- Pan fry the seeds with a little olive oil, salt and pepper for about 6-8 min on medium heat, until they are crispy and start to pop, but not burn.
- To make crispy squash skins, drizzle the skins in a little olive oil, salt and pepper and roast for 10 min. on the lower shelf of the oven.
- To make the harissa yogurt, pour half of the tub into a bowl and add a tsp of harissa to it. Gently fold it in.
- Char the tortillas on a pan for a minute or two on each side, until they start to brown and crisp up.
- To assemble, spoon a layer of yogurt onto the tortillas, then layer the squash, zucchini, seeds and crumble over the crispy skins. Finish with lime zest.
