[Photographs: Yasmin Fahr]
Slices of avocado would also go nicely on top of the tacos as they'd balance out the heat from the Sriracha and chilies and add more creaminess to the dish.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
Ingredients
- 2 tablespoons olive oil
- 2 cups butternut squash, cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 small red onions, finely chopped (about 1 1/2 cups)
- 1 teaspoon chili powder
- 2 medium cloves minced garlic (about 2 teaspoons)
- 2 chipotle peppers in adobo, finely chopped (about 2 tablespoons)
- 1 tablespoon peanut butter
- 1 pound ground turkey meat
- ½ tablespoon ground cocoa
- 1 tablespoon fresh juice from 2 limes
- Warmed corn tortillas
- 3 scallions, light green and white parts only
- 1/2 cup fresh cilantro leaves and fine stems
- Sriracha or salsa for serving
Directions
-
1.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the squash, season with salt and pepper, and cook, tossing occasionally, until softened and starting to brown, about 4 minutes. Push to the sides and add the onion in the middle with a pinch of salt and cook, stirring frequently, until softened, about 2 minutes. Add the garlic and spices and stir together until fragrant, 30 seconds more.
-
2.
Quickly stir in the chipotle peppers and peanut butter and stir to combine. Add the ground turkey and cook until no longer pink, about 3 minutes. Turn off the heat and stir in the chocolate and lime juice. Season to taste with salt and pepper.
-
3.
Serve with warm tortillas, scallions, cilantro, sriracha and more lime wedges as desired.
This Recipe Appears In
One-Pot Wonders: Turkey and Squash Tacos With SrirachaAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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