I like my tacos like I like my hair: golden, full-bodied and tastefully crunchy. You know, reminiscent of my California days.
My hair frostbit this weekend, so in spirit of my soon-to-be summer sea-wavy hair, I created a sunny taco blend the colors of my favorite serape. Topped with California avocados sweetened with California citrus, these tacos will have you dreamin’ of swimm’n and thinn’n.
Achiote Butternut California-Style Tacos
1 small butternut squash
1 tablespoon of your favorite roasting oil
1 tablespoon local honey
1 tablespoon ground achiote powder (find this at Latin markets)
Peel and cube the butternut squash into small pieces > in a bowl, blend the butternut with the oil and honey until the squash is sticky, then coat with achiote powder > bake at 350 for 30 minutes (or until soft and slightly browned).
Toppings: greens (arugula mixed with fresh squeezed orange juice), cilantro, purple cabbage, red onion, crumbly cheese (cotija) and guacamole (mash 1 avocado with 1 tablespoon lime juice, 1 tablespoon orange juice (fresh), 1 garlic clove minced, 1 tablespoon hot sauce or salsa, 1 teaspoon juice from pickled jalapeno jar, and salt and pepper to taste).
This recipe is dedicated to one of my favorite vegetarian foodies–my farm and food bank connection–who just courageously moved her life to the California coast. Cheers Susan! May your beach babe life be filled with sunshine, sea-wavy hair and fertile soil!