Directions

Ingredients

Delicata Squash Tacos

Fierce Food Facts: This recipe is loaded with B Vitamins (almost 50% of the daily Vitamin B12 as well as 30% of Vitamin B6), important for energy as well as nourishing the brain and nervous system. Its also packed with minerals like zinc, selenium, and phosphorus, defending against chronic degenerative conditions such as heart disease and cancer.

Nutrition:
Calories: 310
Fat: 14 grams
Net Carbs: 19 grams
Protein: 20 grams

‍

Directions

In a large mixing bowl, toss delicata squash and oil. Sprinkle in cornmeal, starch, and spices and toss to evenly coat.

On a parchment-lined sheet pan, lay out squash in a single layer. Bake in a 450-degree oven for 20-30 minutes, flipping halfway through.

Serve with cilantro crema, shredded cabbage, pickled red onions on your favorite tortilla.

For pickled onions: Consider purchasing pre-prepped at the grocery store or following this recipe for easy advance preparation.

For crema: Combine all ingredients in a blender, and blend on high for 30 seconds until cilantro is incorporated. May also consider mixing avocado mayonnaise with a few drops of sriracha for another easy crema.

For steak: Liberally salt and pepper steak. Heat a large (10-12") cast-iron skillet or stainless steel saute pan over medium-high heat. Add ghee and melt, use care to avoid burning. Add steak to pan and cook for at least 3-4 minutes on each side.

Spoon melted butter over steak during the last 2 minutes of cooking time. Internal temperature from the steak's thickest portion should reach at least 125 degrees.

Transfer steak to a plate, tent with foil to keep warm. Allow to rest for 10 minutes before slicing.

For carbohydrate conscious: Reduce squash by 1/2 to 6 oz total, replace cornmeal with coconut flour and delete arrowroot powder. Substitutions will result in 7 net carbohydrate grams per serving.

‍

Delicata Squash Tacos

1 large delicata squash, de-seeded and sliced into 1/2" thick half-moon strips (~12 ounces, 2 cups)

1 tablespoon olive oil or coconut oil

1/2 cup cornmeal

2 tablespoons arrowroot powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon granulated garlic

1/2 teaspoon coriander

1 small (~1/2 cup) red onion

2 cups cabbage, green or red, sliced thin or chopped

3/4 cup apple cider vinegar (if pickling your own onions)

Pickling spices of choice if making your own pickled onions

8 tortillas (consider quality carb-like "NUCO" coconut wrap or create taco salad bowl instead)


Cilantro Crema:

1 bunch cilantro, de-stem and mince

1 package (8 ounces), silken tofu

1 lemon, juiced (~3 tablespoons)

1/2 teaspoon salt

1/4 teaspoon black pepper, ground


Add Protein:

Consider 1 pound flank steak, grilled and sliced

2 tablespoons ghee or avocado oil

Directions

Ingredients

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Delicata Squash Tacos

Switch up your family taco night with these incredible delicata squash tacos. You can also add skirt steak into the mix for additional protein!

By

Chef Andrew Johnson

October 11, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

40 Total Minutes

6 Servings

Ingredients

1 large delicata squash, de-seeded and sliced into 1/2" thick half-moon strips (~12 ounces, 2 cups)

1 tablespoon olive oil or coconut oil

1/2 cup cornmeal

2 tablespoons arrowroot powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon granulated garlic

1/2 teaspoon coriander

1 small (~1/2 cup) red onion

2 cups cabbage, green or red, sliced thin or chopped

3/4 cup apple cider vinegar (if pickling your own onions)

Pickling spices of choice if making your own pickled onions

8 tortillas (consider quality carb-like "NUCO" coconut wrap or create taco salad bowl instead)


Cilantro Crema:

1 bunch cilantro, de-stem and mince

1 package (8 ounces), silken tofu

1 lemon, juiced (~3 tablespoons)

1/2 teaspoon salt

1/4 teaspoon black pepper, ground


Add Protein:

Consider 1 pound flank steak, grilled and sliced

2 tablespoons ghee or avocado oil

1 large delicata squash, de-seeded and sliced into 1/2" thick half-moon strips (~12 ounces, 2 cups)

1 tablespoon olive oil or coconut oil

1/2 cup cornmeal

2 tablespoons arrowroot powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon granulated garlic

1/2 teaspoon coriander

1 small (~1/2 cup) red onion

2 cups cabbage, green or red, sliced thin or chopped

3/4 cup apple cider vinegar (if pickling your own onions)

Pickling spices of choice if making your own pickled onions

8 tortillas (consider quality carb-like "NUCO" coconut wrap or create taco salad bowl instead)


Cilantro Crema:

1 bunch cilantro, de-stem and mince

1 package (8 ounces), silken tofu

1 lemon, juiced (~3 tablespoons)

1/2 teaspoon salt

1/4 teaspoon black pepper, ground


Add Protein:

Consider 1 pound flank steak, grilled and sliced

2 tablespoons ghee or avocado oil

1 large delicata squash, de-seeded and sliced into 1/2" thick half-moon strips (~12 ounces, 2 cups)

1 tablespoon olive oil or coconut oil

1/2 cup cornmeal

2 tablespoons arrowroot powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon granulated garlic

1/2 teaspoon coriander

1 small (~1/2 cup) red onion

2 cups cabbage, green or red, sliced thin or chopped

3/4 cup apple cider vinegar (if pickling your own onions)

Pickling spices of choice if making your own pickled onions

8 tortillas (consider quality carb-like "NUCO" coconut wrap or create taco salad bowl instead)


Cilantro Crema:

1 bunch cilantro, de-stem and mince

1 package (8 ounces), silken tofu

1 lemon, juiced (~3 tablespoons)

1/2 teaspoon salt

1/4 teaspoon black pepper, ground


Add Protein:

Consider 1 pound flank steak, grilled and sliced

2 tablespoons ghee or avocado oil

Kitchen Equipment

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Reading time:

5 minutes

Fierce Food Facts: This recipe is loaded with B Vitamins (almost 50% of the daily Vitamin B12 as well as 30% of Vitamin B6), important for energy as well as nourishing the brain and nervous system. Its also packed with minerals like zinc, selenium, and phosphorus, defending against chronic degenerative conditions such as heart disease and cancer.

Nutrition:
Calories: 310
Fat: 14 grams
Net Carbs: 19 grams
Protein: 20 grams

‍

Directions

In a large mixing bowl, toss delicata squash and oil. Sprinkle in cornmeal, starch, and spices and toss to evenly coat.

On a parchment-lined sheet pan, lay out squash in a single layer. Bake in a 450-degree oven for 20-30 minutes, flipping halfway through.

Serve with cilantro crema, shredded cabbage, pickled red onions on your favorite tortilla.

For pickled onions: Consider purchasing pre-prepped at the grocery store or following this recipe for easy advance preparation.

For crema: Combine all ingredients in a blender, and blend on high for 30 seconds until cilantro is incorporated. May also consider mixing avocado mayonnaise with a few drops of sriracha for another easy crema.

For steak: Liberally salt and pepper steak. Heat a large (10-12") cast-iron skillet or stainless steel saute pan over medium-high heat. Add ghee and melt, use care to avoid burning. Add steak to pan and cook for at least 3-4 minutes on each side.

Spoon melted butter over steak during the last 2 minutes of cooking time. Internal temperature from the steak's thickest portion should reach at least 125 degrees.

Transfer steak to a plate, tent with foil to keep warm. Allow to rest for 10 minutes before slicing.

For carbohydrate conscious: Reduce squash by 1/2 to 6 oz total, replace cornmeal with coconut flour and delete arrowroot powder. Substitutions will result in 7 net carbohydrate grams per serving.

‍

Fierce Food Facts: This recipe is loaded with B Vitamins (almost 50% of the daily Vitamin B12 as well as 30% of Vitamin B6), important for energy as well as nourishing the brain and nervous system. Its also packed with minerals like zinc, selenium, and phosphorus, defending against chronic degenerative conditions such as heart disease and cancer.

Nutrition:
Calories: 310
Fat: 14 grams
Net Carbs: 19 grams
Protein: 20 grams

‍

Directions

In a large mixing bowl, toss delicata squash and oil. Sprinkle in cornmeal, starch, and spices and toss to evenly coat.

On a parchment-lined sheet pan, lay out squash in a single layer. Bake in a 450-degree oven for 20-30 minutes, flipping halfway through.

Serve with cilantro crema, shredded cabbage, pickled red onions on your favorite tortilla.

For pickled onions: Consider purchasing pre-prepped at the grocery store or following this recipe for easy advance preparation.

For crema: Combine all ingredients in a blender, and blend on high for 30 seconds until cilantro is incorporated. May also consider mixing avocado mayonnaise with a few drops of sriracha for another easy crema.

For steak: Liberally salt and pepper steak. Heat a large (10-12") cast-iron skillet or stainless steel saute pan over medium-high heat. Add ghee and melt, use care to avoid burning. Add steak to pan and cook for at least 3-4 minutes on each side.

Spoon melted butter over steak during the last 2 minutes of cooking time. Internal temperature from the steak's thickest portion should reach at least 125 degrees.

Transfer steak to a plate, tent with foil to keep warm. Allow to rest for 10 minutes before slicing.

For carbohydrate conscious: Reduce squash by 1/2 to 6 oz total, replace cornmeal with coconut flour and delete arrowroot powder. Substitutions will result in 7 net carbohydrate grams per serving.

‍

Fierce Food Facts: This recipe is loaded with B Vitamins (almost 50% of the daily Vitamin B12 as well as 30% of Vitamin B6), important for energy as well as nourishing the brain and nervous system. Its also packed with minerals like zinc, selenium, and phosphorus, defending against chronic degenerative conditions such as heart disease and cancer.

Nutrition:
Calories: 310
Fat: 14 grams
Net Carbs: 19 grams
Protein: 20 grams

‍

Directions

In a large mixing bowl, toss delicata squash and oil. Sprinkle in cornmeal, starch, and spices and toss to evenly coat.

On a parchment-lined sheet pan, lay out squash in a single layer. Bake in a 450-degree oven for 20-30 minutes, flipping halfway through.

Serve with cilantro crema, shredded cabbage, pickled red onions on your favorite tortilla.

For pickled onions: Consider purchasing pre-prepped at the grocery store or following this recipe for easy advance preparation.

For crema: Combine all ingredients in a blender, and blend on high for 30 seconds until cilantro is incorporated. May also consider mixing avocado mayonnaise with a few drops of sriracha for another easy crema.

For steak: Liberally salt and pepper steak. Heat a large (10-12") cast-iron skillet or stainless steel saute pan over medium-high heat. Add ghee and melt, use care to avoid burning. Add steak to pan and cook for at least 3-4 minutes on each side.

Spoon melted butter over steak during the last 2 minutes of cooking time. Internal temperature from the steak's thickest portion should reach at least 125 degrees.

Transfer steak to a plate, tent with foil to keep warm. Allow to rest for 10 minutes before slicing.

For carbohydrate conscious: Reduce squash by 1/2 to 6 oz total, replace cornmeal with coconut flour and delete arrowroot powder. Substitutions will result in 7 net carbohydrate grams per serving.

‍

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