Acorn Squash Tempura Tacos with Smoked Paprika-Lime Sauce

Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Quarter the lime. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Slice the squash lengthwise into ¼-inch-thick pieces. Pit, peel and thinly slice the avocado; toss with the juice of 1 lime wedge to prevent browning. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems.

Step 2

2 Make the smoked paprika-lime sauce: In a bowl, combine the garlic paste, mayonnaise, half the smoked paprika and the juice of 1 lime wedge; stir until well combined. Season with salt and pepper to taste.

Step 3

3 Coat the squash: Place ¼ of the rice flour in a large bowl and add the squash pieces. Season with salt and pepper and toss to thoroughly coat.

Step 4

4 Make the batter: In a medium bowl, whisk together the remaining rice flour, remaining smoked paprika and ¾ cup of water to create a thin batter. Season with salt and pepper. (If the batter starts to thicken, add up to ¼ cup of water to maintain a thin consistency.)

Step 5

5 Batter & cook the squash: In a large pan, heat a thin layer of oil on medium-high until hot. Working in batches, dip the coated squash in the batter (letting any excess drip off). Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, carefully add the battered squash. Cook 1 to 2 minutes per side, or until crispy and golden. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard any excess oil. Wipe out the pan.

Step 6

6 Toast the tortillas & plate your dish: Heat the pan used to cook the squash on medium-high until hot. Working in batches, add the tortillas. Toast 30 seconds to 1 minute per side, or until lightly browned and pliable. Transfer to a plate and cover with a damp paper towel. Divide the toasted tortillas between 2 plates, layering 2 tortillas together for each taco. Spread each taco with a layer of the smoked paprika-lime sauce. Top with the cooked squash, avocado, onion and queso fresco (crumbling before adding). Garnish with the cilantro and remaining lime wedges. Enjoy!

Step 7

1 Prepare the ingredients: Wash and dry the fresh produce. Quarter the lime. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Slice the squash lengthwise into ¼-inch-thick pieces. Pit, peel and thinly slice the avocado; toss with the juice of 1 lime wedge to prevent browning. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems.

Step 8

2 Make the smoked paprika-lime sauce: In a bowl, combine the garlic paste, mayonnaise, half the smoked paprika and the juice of 1 lime wedge; stir until well combined. Season with salt and pepper to taste.

Step 9

3 Coat the squash: Place ¼ of the rice flour in a large bowl and add the squash pieces. Season with salt and pepper and toss to thoroughly coat.

Step 10

4 Make the batter: In a medium bowl, whisk together the remaining rice flour, remaining smoked paprika and ¾ cup of water to create a thin batter. Season with salt and pepper. (If the batter starts to thicken, add up to ¼ cup of water to maintain a thin consistency.)

Step 11

5 Batter & cook the squash: In a large pan, heat a thin layer of oil on medium-high until hot. Working in batches, dip the coated squash in the batter (letting any excess drip off). Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, carefully add the battered squash. Cook 1 to 2 minutes per side, or until crispy and golden. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard any excess oil. Wipe out the pan.

Step 12

6 Toast the tortillas & plate your dish: Heat the pan used to cook the squash on medium-high until hot. Working in batches, add the tortillas. Toast 30 seconds to 1 minute per side, or until lightly browned and pliable. Transfer to a plate and cover with a damp paper towel. Divide the toasted tortillas between 2 plates, layering 2 tortillas together for each taco. Spread each taco with a layer of the smoked paprika-lime sauce. Top with the cooked squash, avocado, onion and queso fresco (crumbling before adding). Garnish with the cilantro and remaining lime wedges. Enjoy!