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Craving Mexican? Make it Taco night right in your own kitchen with these Roasted Butternut Squash and Cauliflower Tacos with Cilantro-Lime Crema.
My love of cooking didn’t really blossom until I moved to Florida almost 4 years ago, which means that my family was not privy to the pleasure of having me cook for them when I was growing up. I do always try to cook up something during my visits home, and I mail them baked goods all the time. But sometimes I wish I still did live at home and could really plan family dinners on a regular basis. Well, that idea is okay in theory — but living at home would probably not be good for my sanity. It’s a good thing my parents and sister take trips down here often, giving me a reason to cook for them!
My sister, Rebecca, spent her entire Spring Break here. She and her BFF, Carly, decided Florida sounded like a much better destination than New Jersey for their break the first week of March. It was in the 80s here and still in the 40s there, so I think they made the right choice. One night during their stay, I whipped up a Mexican feast for the three of us. I served Creamy Cilantro and Avocado Dip with corn tortilla chips, and a big bowl of corn and black bean salsa — the perfect topping for the main dish, Roasted Butternut Squash and Cauliflower Tacos with Cilantro-Lime Crema.
These tacos have so much flavor from all the fresh herbs and spices used, and especially those from Gourmet Garden, my go-to brand for yummy seasonings and pastes. I used the Cilantro Stir-In Paste in the dip, the salsa and the Cilantro-Lime Crema. There’s a lot of cilantro going on here, so I hope you’re not one of those people who thinks it tastes like soap! (Fun Fact: People who think that, actually have an enzyme in their body causing cilantro to taste that way. Crazy!)
Rebecca, Carly and I LOVED Mexican Night. There’s nothing better than a good home-cooked meal, especially when it comes to this type of cuisine. Eating out at a Mexican restaurant can often end in feeling over-stuffed and uncomfortable from all the salty foods. And chips. So…many…chips.
At home, you control the salt that goes into your food. In fact, you control everything, which is why I love to cook at home. This was a healthy, veggie-filled meal full of our favorite Mexican dishes. It certainly helps when you can put away the bag of chips safely in the cabinet and aren’t tempted by the bottomless baskets that most Mexican restaurants serve. That’s my weakness.
Tortilla chips. Ugh. I can’t say no.
I also can’t say no to Roasted Butternut Squash and Cauliflower Tacos with Cilantro-Lime Crema, because well… YUM!
- For the taco filling:
- 1 medium head cauliflower, chopped into small florets
- 1 medium butternut squash, cut into 1-inch cubes
- 2-3 tbsp olive oil
- 1/2 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- salt and pepper
- For the cilantro-lime crema:
- 1/4 cup plain non-fat Greek yogurt
- 1/2 tbsp Gourmet Garden Cilantro Paste
- 1 tbsp fresh cilantro, chopped
- 1 tbsp honey
- juice of 1/2 a lime
- 1/4 tsp chipotle chili powder
- salt and pepper
- For the salsa:
- 1 15 oz. can corn, rinsed and drained
- 1 15 oz. can black beans, rinsed and drained
- 1 medium tomato, small diced
- 1 tbsp Gourmet Garden Cilantro Paste
- juice from 1/2 lime
- salt and pepper
- 1 tbsp fresh cilantro, chopped, for sprinkling on top
- corn tortillas
- prepared Creamy Cilantro and Avocado Dip (recipe here: https://takeabiteoutofboca.com/2015/03/creamy-cilantro-and-avocado-dip.html)
- 4 oz. manchego cheese, shredded
- Preheat the oven to 400 degrees.
- Toss cauliflower florets and cubed butternut squash with olive oil, chipotle, paprika, garlic, salt and pepper and arrange onto a baking sheet lined with parchment paper or a silicone baking mat.
- Cook for 30 minutes or until the vegetables have softened and look charred.
- While the veggies are roasting, prepare your crema and salsa.
- Add the yogurt, cilantro paste, fresh cilantro, honey, lime juice, chipotle, salt and pepper to a food processor and pulse until smooth. Taste and adjust seasonings if need be.
- Add the corn, black beans, tomato, cilantro paste, lime juice, salt and pepper to a medium bowl and mix well.
- Refrigerate both of these until ready to assemble the tacos.
- When the vegetables are done, allow to cool slightly.
- Turn off the oven and immediately place the corn tortillas on aluminum foil to warm in the still-hot oven for 2-3 minutes.
- Remove the tortillas and you’re ready to start building your taco!
- Start with a smear of Creamy Cilantro and Avocado dip, then top with a scoop of the roasted butternut squash and cauliflower. Add the Black Bean and Corn Salsa, drizzle with Cilantro-Lime Crema and sprinkle with shredded manchego cheese.
Disclosure: This is a sponsored post on behalf of Gourmet Garden. I have an ongoing relationship with this company to create recipes using their product. I received product and compensation for this post. As always, all opinions are 100% my own.