TACOS! My absolute favorite way to eat pretty much anything is tucked into a soft tortilla, either corn, plantain, or paleo soft “flour” tortillas. Tuck anything into a tortilla and top it with some salsa, guacamole, and slaw and I’m one happy camper.
I’m upping my healthy taco game with these Butternut Kale Tacos with Cranberry Apple Slaw. How perfect are these for fall?! The soft buttery butternut squash is perfectly seasoned with a taco blend, baked away until soft, and then topped with kale for the last few minutes in the oven so they crisp up like chips. The texture combo of these two are delicious!
Along with some guacamole the cranberry apple slaw gives a great contrast in flavor. The tomatillo dressing has the perfect amount of acidity to brighten up the flavors. My favorite part may just be the addition of the dried cranberries and apple. The sweetness is the “icing on the
cake taco”. The burst of sweetness along with the other flavors screams fall.
I don’t know about you but these may just be a taco Tuesday staple during the fall/winter months.
- Preheat oven to 450 F.
- Toss diced squash with olive oil and taco seasoning. Roast for 25-30 minutes or until easily pierced with a fork.
- While the squash is cooking make the slaw by blending together the tomatillos, ACV, lime, mayo, and jalapeno in a blender or food processor until smooth. Toss the dressing with the cabbage, apple, cranberries, and cilantro. Season with salt to taste.
- Tear the kale into bit sized pieces. Place on top of the squash and continue to roast for 10-15 minutes until most of the kale leaves are crunchy.
- Serve with your choice of tortillas, lime wedges, and sliced jalapeno.