If only tacos were everynight

 

So the Elrod's love tacos. We walk the line between in love & obsessed with them. Mostly we eat them twice a week, unless we have pizza that week than we may only have them once. After climbing the other night some guy in the gym mentioned tacos and Joshua and I immediately looked at each other "great now everyone in the gym can't stop thinking about tacos" Possibly not true, but than we don't want to be friends with anyone who didn't hear that and crave tacos.

So Friday night we dared to even - make our own tacos!

Delicata Squash Tacos:

2 delicate squash
olive oil
salt
pinch of cayenne pepper
corn tortillas
1 can black beans; drained and rinsed
2 red tomatoes; diced
1 red onion; diced
1 jalapeno; minced
1 clove garlic; minced
1 lime
cilantro
baby radishes; sliced thinly
few ounces queso fresco (or cheese of your choice)

1   preheat oven to 400 degrees F, cut each squash in half and scoop out seeds
2   slice squash into crescent shaped pieces about 1/2" thick
3   line squash on baking sheet and drizzle on olive oil and sprinkle on a little salt and cayenne
4   bake for 10 minutes then flip the squash pieces over and bake for another 7-10 minutes, they should be easily pierced with a fork
5   while the squash is roasting, in a small bowl, mix together tomatoes, onion, jalapeno, and garlic
6   cut lime in half and squeeze one half into a small bowl, add lime juice, to taste, to the salsa
7   cut the other half of the lime into wedges
8   serve corn tortilla with a few tbs of salsa, pieces of roasted squash, top with cilantro, 2 radish slices, and some queso freso on top and with a lime on the side!

Fancy looking tacos with little effort! Yum!