epicurious4.5
Roasted Squash Vampiro Tacos
These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
👥 4 Servings👤 Asha Loupy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
- ●skillet
- ●grater
📝 Preparation Steps
1
SQUASH
2
Preheat oven to 450°. Cut 1 small kabocha squash (about 1¼ lb.), halved, seeds removed, into 1½"-thick wedges, then slice crosswise into ¼"-thick pieces. Transfer to a large rimmed baking sheet. (If you can’t fit squash in a single layer, use 2 baking sheets.) Drizzle 3 Tbsp. extra-virgin olive oil over and sprinkle with 2 tsp. smoked paprika, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1½ tsp. ground cumin, 1 tsp. ground coriander, and ½ tsp. cayenne pepper; toss to coat evenly. Spread out into a single layer. Roast squash, turning halfway through, until tender and golden brown, 22–⏱️ 27 minutes.
. extra-virgin olive oil3 Tbsp. smoked paprika2 tsp½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1½ tsp. ground cumin1. ground coriander1 tsp
3
SALSA AND ASSEMBLY
4
While the squash is roasting, cut 1 English hothouse cucumber in half lengthwise and scoop out seeds with a spoon; discard. Finely chop cucumber and place in a small bowl. Finely grate zest from 2 limes into bowl. Cut limes in half and squeeze in juice from 3 halves. Add 1 small red onion, finely chopped, 1–2 serrano chiles, finely chopped, depending on how hot your chiles are and your heat preference, 1 cup chopped cilantro, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and mix to combine. Taste cucumber salsa and season with more salt if needed. Cut remaining ½ lime into wedges; set aside for serving.
English hothouse cucumber1limes2–2 serrano chiles, finely chopped1chopped cilantro1 cup½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1
5
Grate 8 oz. Oaxaca cheese on the large holes of a box grater. Heat a dry large nonstick skillet over medium. Arrange 4 or 5 pieces roasted squash in pan in a circle about the size of tortillas, then sprinkle 3 Tbsp. cheese over. Top with 1 of 12 small corn tortillas and gently press down on it. Build 1 or 2 more tacos in pan, depending on the size of you skillet. Lightly coat tortillas with nonstick vegetable oil spray and cook until cheese is melted and light golden around edges, 1½–⏱️ 2 minutes. Turn over and cook on other sides until tortillas start to crisp, 2–⏱️ 3 minutes. Transfer tacos to plates. Repeat process, working in batch of 2 or 3, to make 12 tacos total.
. Oaxaca cheese8 ozNonstick vegetable oil spray
6
Serve tacos with cucumber salsa, crema mexicana or sour cream, and reserved lime wedges.
Crema mexicana or sour cream (for serving)
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