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Achiote-Rubbed Butternut Squash Tacos

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Achiote-Rubbed Butternut Squash Tacos

Ingredients

  • 2 ounces achiote paste
  • 1 large butternut squash, peeled, seeded, and cut into 1/2-inch thick slabs
  • 3 poblano chiles
  • 3 tablespoons canola oil, divided
  • 1/2 red onion, thinly sliced
  • salt and pepper
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons mexican crema (or sour cream), plus more for serving
  • 1/4 cup shredded oaxaca cheese (or monterey jack), plus more for serving
  • 2 limes, cut into wedges
  • 12 corn tortillas
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