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Air-Fried Butternut Squash Tacos

Total Time

Prep: 10 min. Cook: 15 min./batch

Makes

6 servings

Butternut squash tossed with southwestern spices makes a wonderful base for vegetarian tacos. I'm always looking for easy and healthy dinners for my family, and this dish is delicious! —Elisabeth Larsen, Pleasant Grove, Utah
Air-Fried Butternut Squash Tacos Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons canola oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
  • 12 corn tortillas (6 inches), warmed
  • 1 cup crumbled queso fresco or feta cheese
  • 1 medium ripe avocado, peeled and sliced thin
  • 1/4 cup diced red onion
  • Pico de gallo, optional

Directions

  1. Preheat air fryer to 400°. Combine first 6 ingredients. Add squash pieces; toss to coat. In batches, arrange squash in a single layer on greased tray in air-fryer basket. Cook until tender, 15-20 minutes. 
  2. Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
Air Fryer Cook Times
In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts

2 tacos: 353 calories, 13g fat (3g saturated fat), 13mg cholesterol, 322mg sodium, 54g carbohydrate (7g sugars, 13g fiber), 11g protein.

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