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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until the squash is evenly coated. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through to ensure even cooking.

While the squash is roasting, prepare the creamy chipotle slaw. In a medium bowl, whisk together the mayonnaise, minced chipotle in adobo sauce (plus the 1 teaspoon of adobo sauce), 1 tablespoon lime juice, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add the coleslaw mix and toss gently to coat all the cabbage. Refrigerate the slaw until you are ready to assemble the tacos.

In a separate bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure the shrimp are evenly coated with the spices.

Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcrowd the pan; cook the shrimp in batches if necessary to ensure they cook evenly and don't steam.

Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly warming them over an open flame for a slightly charred flavor.

To assemble your tacos, spoon a generous portion of the roasted butternut squash into each warm tortilla. Top with the spicy cooked shrimp and a dollop of the creamy chipotle slaw.

Garnish the tacos with fresh chopped cilantro and serve immediately with lime wedges on the side for an extra squeeze of freshness.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until the squash is evenly coated. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through to ensure even cooking.

While the squash is roasting, prepare the creamy chipotle slaw. In a medium bowl, whisk together the mayonnaise, minced chipotle in adobo sauce (plus the 1 teaspoon of adobo sauce), 1 tablespoon lime juice, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add the coleslaw mix and toss gently to coat all the cabbage. Refrigerate the slaw until you are ready to assemble the tacos.

In a separate bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure the shrimp are evenly coated with the spices.

Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcrowd the pan; cook the shrimp in batches if necessary to ensure they cook evenly and don't steam.

Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly warming them over an open flame for a slightly charred flavor.

To assemble your tacos, spoon a generous portion of the roasted butternut squash into each warm tortilla. Top with the spicy cooked shrimp and a dollop of the creamy chipotle slaw.

Garnish the tacos with fresh chopped cilantro and serve immediately with lime wedges on the side for an extra squeeze of freshness.
