Prep time: 30 min
Cook time: 30 min
Yield: 10 tacos

Baked Chayote Squash

• 2 chayote squash

• 2 1/2 cups all purpose flour

• 1 cup panko bread crumbs

• 1 teaspoon black garlic powder

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 2 cups plant-based milk of choice

Lime Coleslaw

• 1/2 head purple/red cabbage

• 1 lime (zest and juice)

• 1/4 bunch cilantro 

• 1/2 cup cashew cream or vegan sour cream (store bought)

• pinch of salt

• 1 ear of fresh corn

Fresh Crema

• 1/4 cup raw cashews (soaked overnight or 3 hours)

• 1/4 cup water

• 1 tablespoon lemon or lime juice

• pinch of salt

Other Ingredients:

• 1 fresh pineapple

• 10 tortillas or hard shells (any type)

• Radishes and more cilantro for garnish (optional)

Directions

1. Preheat oven to 425 degrees and line baking sheet with parchment paper.

2. Slice chayote squash into several wedges (entire squash is edible).  

3. In one bowl mix the wet batter together-milk, 1/2 teaspoon salt/pepper, smoked paprika, 1/2 cup flour.

4. In another bowl mix the dry coating together-2 cups flour, 1 cup bread crumbs, garlic powder, and 1/2 teaspoon salt/pepper.

5. Dredge the chayote squash in the wet batter, then coat it with the dry mixture.

6. Lay coated squash evenly along baking sheet.  You can also fry the squash on the stove in oil, but baking will remove the oil component.  

7. While the squash is baking, shred the cabbage and massage with a pinch of salt. 

8. Let cabbage rest for 10 minutes, then mix together with cashew cream or vegan sour cream, lime juice, zest, corn (cut off the cob), and chopped cilantro.

9. Store in a bowl in the fridge until ready to serve.  

10. Drain soaked cashews and add to high powdered blender with water, lemon/lime juice, and salt to taste.  Blend until smooth and thin enough that it pours out easily. Add more water if needed for desired consistency.  

11. Chop fresh pineapple into small chunks for topping, along with radishes and cilantro, if using. 

12. Prep tortillas according to package instructions. 

13. Assemble tacos with squash as the base and top with all the other fresh ingredients!