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.
Butternut Kale Tacos with Cranberry Apple Slaw
These Butternut Squash Kale Tacos are perfect for fall! They're topped with guacamole and a deliciously tangy tomatillo cranberry apple slaw. This recipe is gluten free, paleo friendly, and vegan.
- 4 cups diced butternut squash
- 10 leaves red kale
- 2 tablespoons olive oil
- 1 tablespoon taco spice
- 12 tortillas (corn, plantain, soft paleo, or your favorite)
- Lime wedges, for serving
- Sliced jalapeno, for serving