Chipotle Butternut Squash Tacos with Avocado Crema

Makes 7-8 tacos

For Butternut Squash

  • 1 large butternut squash peeled and sliced into 1/2-inch cubes
  • 2 tablespoons avocado oil
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1 tsp chili powder
  • 3 cups kale leaves, washed and torn

For Avocado Crema

  • 1 medium avocado
  • 2 tbsp coconut cream
  • 2 Tablespoons olive oil
  • Juice of 1/2 lime
  • 1/4 teaspoon sea salt

For Tacos

  • 8 Real Coconut Tortillas
  • 1.5 cups broccoli slaw
  • 1 jalapeno, chopped (optional)
  • Cilantro and avocado for garnish



      1. To make avocado crema, combine all ingredients in a high-speed blender or food processor and blend until smooth, about 2 minutes. Place into a small bowl and set aside.
      2. Heat avocado oil in a skillet over medium-high heat. Add butternut squash and saute for 7-8 minutes, or until soft and crispy on the edges. Stir in salt, paprika, and chili powder, then add torn kale and saute for another 3-4 minutes, or until softened. Remove from the skillet.
      3. To assemble tacos, warm tortillas in a skillet or in the microwave then add butternut squash, kale, and broccoli slaw. Top with a spoonful of avocado crema and garnish with cilantro, jalapeno, and avocado slices. Enjoy!


      Recipe created by Moriah Sawtelle of

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