Fall Farmers’ Market Tacos Recipe | James Beard Foundation

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 dried chipotle (stemmed) or chipotle in adobo, finely chopped
• 1 large delicata squash (about 1 pound), cut into 1/4-inch-thick half-moons
• 1 large sweet potato (about 1 pound), peeled and cut into 1/4-inch dice
• 3/4 teaspoon fine sea salt, plus extra as needed
• 1 teaspoon ground cumin
• 1/2 large red onion, thinly sliced
• 1 poblano, stemmed, seeded, and cut into 1/8-inch-thick strips
• 2 tablespoons freshly squeezed lime juice
• Generous handful of fresh cilantro leaves and thin stems, coarsely chopped
• Small flour and/or corn tortillas, warmed
• Black Beans with Lime (optional)
• 1/2 small red cabbage, thinly sliced
• Freshly crumbled queso fresco, feta, or goat cheese
• Sour cream or plain Greek yogurt
• Classic Guacamole or sliced avocado
• Roasted Tomatillo Salsa or store-bought salsa verde or roasted tomato salsa