Fall Inspired Carne Asada Tacos

@dowellcooks @dowellcooks
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Ingredients

  • 1 small butternut squash (about 1 lb), peeled, seeded, and diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tsp honey (optional, for balance)
  • 2 boxes of Steak-umm Sliced Steaks
  • 1 cup roasted corn
  • 1/2 cup cotija cheese

Instructions

  • Preheat the oven to 400°F (200°C). Toss squash cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Let cool slightly.
  • In a bowl, combine roasted squash, pepitas, red onion, jalapeño, cilantro, lime juice, and honey (if using). Mix gently, place in the fridge.
  • In a large skillet over medium heat place in your Steak-umm slices and cook for 2-4 minutes per side until it’s lightly crispy.
  • Assemble tacos with your tortillas, steak-umm slices, roasted corn, salsa and cotija cheese! Enjoy!