Is it taco Tuesday where you are? Here in the Home Chef Test Kitchen, we wish every night were taco Tuesday, and maybe extend it to taco Wednesday and taco Thursday, too. These tacos, with sweet butternut squash and slightly spicy poblano, have added kick without being overwhelming, and make for an easy-to-assemble dinner for any evening. Any night can be taco night if you're living the dream.
Core tomato and cut into ¼" dice.
Zest and halve lime. Cut one half into two wedges and juice the other half.
Stem poblano pepper, seed, remove ribs, and cut into ½" dice.
Cut butternut squash into bite-sized pieces, if necessary.
Make the Salsa
Combine tomato, 1 tsp. olive oil, 1 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Set aside to allow flavors to marry.
Cook the Filling
Place a large non-stick pan over medium heat. Add 2 Tbsp. olive oil and butternut squash to hot pan. Stir occasionally until lightly browned, 5 minutes.
Stir in poblano pepper, taco seasoning, and ¼ tsp. salt. Then stir occasionally until tender, 5-7 minutes.
Remove filling to a plate.
Wipe pan clean and reserve.
Warm the Tortillas
Return pan used to cook filling to medium-high heat. Working in batches, place tortillas in hot, dry pan and cook until heated through, 20-30 seconds per side.
Remove from pan and wrap in foil.
Finish the Dish
Plate dish as pictured on front of card, garnishing with salsa, queso fresco, sour cream, and lime zest (to taste). Serve lime wedges on the side, squeezing over tacos if desired. Bon appétit!