Jump to Recipe Print Recipe

Reverse Your Fatty Liver Butternut Chipotle Soft Tacos

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 tacos

Ingredients
  

FOR THE TACOS

  • 2 cup butternut squash cubed
  • 1 small red onion thinly sliced
  • 1 Tbsp Bragg Organic Extra Virgin Olive Oil
  • 2 Tbsp taco seasoning
  • 1/2 tsp red pepper flakes(optional)
  • 8 taco-sized sprouted tortillas
  • 1 cup red cabbage thinly sliced
  • 1 cup romaine lettuce thinly sliced
  • 2 avocados peeled, cored and thinly sliced
  • 1 lime cut into wedges

FOR THE CHIPOTLE SAUCE

  • 3 chipotles in adobo sauce(canned)
  • 2 Tbsp adobo sauce from the can
  • 1/4 cup olive oil
  • 1/4 cup vegan mayo
  • 2 cloves garlic
  • 1 lime juiced
  • salt & pepper to taste
  • 1 bunch cilantro stems removed + more for garnish

Instructions
 

  • Preheat oven to 425* degrees.
  • Pile the squash, red onion, oil, taco seasoning and red pepper flakes on a baking sheet. Mix around with fingertips and then spread out evenly.
  • Bake for 20 minutes (flip everything after 10 minutes).
  • During the 20 minutes, prepare the CHIPOTLE SAUCE. Add all of the ingredients in that list to a blender or food processor and mix until combined. Put in a small bowl.
  • Remove the vegetables once done and put in a bowl if you're serving family style.
  • Heat tortillas quickly in a hot pan or in the microwave.
  • Assemble your tacos.
  • Top with a drizzle of chipotle sauce and serve with additional cilantro and lime wedges.