YOUR SOLIN GENERATED RECIPE
Roasted Ayote and Onion Tacos
Roasted ayote squash and caramelized onions paired with seasoned ground turkey in warm corn tortillas, offering a smoky and savory bite.
INGREDIENTS
7 oz Ground turkey 93% lean
1 cup Ayote squash
0.5 cup Red onion
1 medium Corn tortillas
0.25 tbsp Olive oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
0.5 medium Lime
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Peel and cube the ayote squash into half-inch pieces and thinly slice the red onion.
Toss the squash and onion on the baking sheet with half of the olive oil, sea salt, and black pepper.
Roast the vegetables for 20 to 25 minutes until the ayote is fork-tender and the onions are beautifully caramelized.
While the vegetables roast, heat the remaining olive oil in a skillet over medium heat and add the ground turkey.
Cook the turkey while breaking it into small crumbles until browned, then stir in the chili powder, cumin, and garlic powder.
Warm the corn tortillas in a dry skillet or directly over a low gas flame for 30 seconds per side until pliable.
Divide the seasoned turkey and roasted vegetable mixture evenly among the tortillas.
Top each taco with fresh cilantro and a bright squeeze of lime juice before serving.