Last week I was on a health kick, and now I am back to normal…ha! I love Mexican food! It is part of my heritage and also big here in Texas.
I made a Tex-Mex taco with ground beef and spices and I also made a squash and onion taco which is my new favorite. I actually prefer it over the meat version and I feel quite satisfied!
The squash I used looks like a zucchini however it’s smaller, wider and has a lighter green color with white stripes. Sometimes called a tatuma squash, you can commonly find it in stores also called Mexican squash.
Here’s how I made the tacos:
squash tacos
makes 5-6 servings
- 1 Mexican squash, diced
- 1/2 a red onion, diced
- Salt & pepper to taste
- 1 teaspoon olive oil
- Tortillas for serving, I used corn
- Queso fresco & cilantro for topping
- In a skillet heat up a teaspoon of olive oil.
- Add the diced red onion first and let is brown slightly.
- Then add the diced squash in. Season the onions and squash with salt and pepper to taste.
- Serve on a taco with a sprinkling on queso fresco & cilantro!
beef tacos
makes 5-6 servings
- 1 lb. ground beef, I use 85/15
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red pepper
- 1/2 teaspoon paprika
- 1 teaspoon olive oil
- Salt & pepper to taste
- Shredded cheese, diced tomatoes and cilantro for topping
- In a skillet add the olive oil and ground beef.
- Add all four spices to the beef and brown completely.
- Serve on a taco with a sprinkling of cheese, tomato and cilantro!
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