Smoked Brisket and Roasted Butternut Squash Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoked Brisket and Roasted Butternut Squash Tacos

YOUR SOLIN GENERATED RECIPE

Smoked Brisket and Roasted Butternut Squash Tacos

Tender smoked brisket and caramelized butternut squash are tucked into warm corn tortillas and topped with a zesty lime crema for a smoky and sweet flavor profile.

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NUTRITION

439kcal
Protein
35.9g
Fat
20.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3.75 ounce Smoked beef brisket

0.5 cup Butternut squash

1 medium Corn tortillas

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

2 tbsp Plain non-fat Greek yogurt

1 tbsp Fresh lime juice

2 tbsp Pickled red onions

1 tbsp Fresh cilantro

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed butternut squash with avocado oil, chili powder, sea salt, and black pepper until evenly coated.

  • 3

    Spread the squash in a single layer and roast for 20-25 minutes until the edges are golden and caramelized.

  • 4

    While the squash roasts, place the shredded brisket in a skillet over medium-low heat, adding a splash of water if needed to keep it moist.

  • 5

    In a small bowl, combine the Greek yogurt and lime juice, stirring until smooth to create a tangy lime crema.

  • 6

    Warm the corn tortillas in a dry skillet or over a gas flame for 30 seconds per side until warm and pliable.

  • 7

    Divide the warm brisket and roasted squash evenly among the tortillas.

  • 8

    Finish each taco with a dollop of lime crema, pickled red onions, and a sprinkle of fresh cilantro.

Smoked Brisket and Roasted Butternut Squash Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoked Brisket and Roasted Butternut Squash Tacos

YOUR SOLIN GENERATED RECIPE

Smoked Brisket and Roasted Butternut Squash Tacos

Tender smoked brisket and caramelized butternut squash are tucked into warm corn tortillas and topped with a zesty lime crema for a smoky and sweet flavor profile.

NUTRITION

439kcal
Protein
35.9g
Fat
20.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3.75 ounce Smoked beef brisket

0.5 cup Butternut squash

1 medium Corn tortillas

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

2 tbsp Plain non-fat Greek yogurt

1 tbsp Fresh lime juice

2 tbsp Pickled red onions

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed butternut squash with avocado oil, chili powder, sea salt, and black pepper until evenly coated.

  • 3

    Spread the squash in a single layer and roast for 20-25 minutes until the edges are golden and caramelized.

  • 4

    While the squash roasts, place the shredded brisket in a skillet over medium-low heat, adding a splash of water if needed to keep it moist.

  • 5

    In a small bowl, combine the Greek yogurt and lime juice, stirring until smooth to create a tangy lime crema.

  • 6

    Warm the corn tortillas in a dry skillet or over a gas flame for 30 seconds per side until warm and pliable.

  • 7

    Divide the warm brisket and roasted squash evenly among the tortillas.

  • 8

    Finish each taco with a dollop of lime crema, pickled red onions, and a sprinkle of fresh cilantro.