Spicy Squash Tacos

Ainekset

1 medium butternut squash

2-3 tablespoons olive oil

2-3 tablespoons harissa(depending on how spicy you would like them

1 medium zucchini

2 limes, juiced

Salt and pepper to taste

½ cup plain unsweetened Greek yogurt

1-2 teaspoon harrisa

6-8 corn tortillas

Ohjeet

Preheat the oven to 425°

Peel the squash, cut it in half and deseed. Keep the skin and seeds in separate bowls.

Slice the squash halves into about ¼ inch half moons. Place in a large bowl and drizzle with olive oil and harissa. Season with salt and pepper and mix well to make sure all of the slices are evenly coated.

Lay the squash slices out on a large lined baking tray and bake for 15 minutes, then take them out and flip them and bake for another 10 minutes until golden.

Shave the zucchini into ribbons with a vegetable peeler and place in a bowl. add in the lime juice and a sprinkle of salt. Toss to evenly coat and set aside to marinate. Before putting them in the tacos drain off excess liquid.

Pan fry the seeds with a little drizzle of olve oil, salt and pepper for about 6-8 mins on medium heat until they are crispy and start to pop. Stir them often to make sure they don't burn.

For crispy squash skins, drizzle the skins in a little olive oil, salt and pepper and roast for 10 minutes on the lower shelf.

For harissa yogurt, add the harissa to the yogurt. Gently fold through to make nice swirls.

Gently char the tortillas in a hot pan for 1-2 on each side, until it starts to brown and crisp up.

To assemble, spoon a layer of yogurt onto the tortillas, then layer the squash, zucchini, seeds and crumble over the crispy skins. Finish with plenty of lime zest and enjoy.