Tacos

Butternut Squash and Shrimp Baked Tacos with Avocado Lime Crema

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    These butternut squash and shrimp tacos are a perfect fall or winter dinner idea. The comfort food vibe of the squash combined with the shrimp, beans and avocado crema is sure to be your new favorite Taco Tuesday recipe!


    Who doesn’t love a taco? I love that tacos can be whatever you want them to be, from the original ground beef, cheese, and salsa in a hard shell to a unique baked taco creation, the possibilities are endless. This baked taco recipe uses butternut squash, black beans, shrimp, and a blend of spices for a unique flavor pairing that will leave you wanting to eat the whole tray!

    In this recipe, I use the precut butternut squash from Trader Joe’s but you can use any precut or whole butternut squash – I just like saving time, so I buy precut. 

    In my opinion, toppings make the tacos extra special. This recipe includes an avocado and lime crema dipping sauce that sets the flavor board over the edge. And as an added bonus, I use Greek yogurt to lighten it up a bit!

    Below I will take you through how to make a baked taco and avocado lime crema recipe that is sure to be a crowd pleaser at your next Taco Tuesday dinner.

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    Ingredients in these Butternut Squash & Shrimp Baked Tacos with Avocado Lime Crema

    Butternut Squash: Precut or a whole butternut squash. We’re going to use 20 oz for this recipe (or the entire package from Trader Joe’s if that’s what you bought).

    Black Beans: One 15 oz can of black beans to be added to the skillet at the end.

    Shrimp: We’re going to use 16 ounces of frozen shrimp, cut into smaller chunks.

    Cheese: Shredded cheese will be the glue that holds our baked tacos together once we throw them in the oven. Feel free to use whatever cheese you want here; I like a thinly shredded Mexican blend.

    Flour Tortillas: Whole wheat or white flour tortillas work best for this recipe. 20s small taco-sized tortillas, not burrito-sized! 

    Avocado: One avocado for the dipping sauce.

    Greek Yogurt: We will use 1/3 cup of yogurt mixed with the avocado to create the dip.

    Lime Juice: One half of a fresh lime squeezed or 2 tbsp.

    Green Onions and Tomatoes: Optional ingredients for topping!

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    Kitchen Tools Needed for this Recipe

    • Baking tray
    • Large skillet
    • Parchment paper
    • Cutting board and knife
    • Small bowl for the sauce
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    How to Make the Butternut Squash & Shrimp Baked Tacos with Avocado Lime Crema

    Step One: Preheat your oven to 425 degrees. Heat a large skillet over medium-high heat. Cut your butternut squash into ½ inch pieces and place into a skillet with 1 tbsp of olive oil. Let cook for 15-20 minutes, adding water as needed to help steam the squash to soften. Once softened, remove from the skillet, and set aside.

    Step Two: Defrost your shrimp by placing it in a bowl of hot water. Cut your shrimp into thirds and place in the skillet. Once shrimp are cooked through add back in the butternut squash. 

    Step Three: Rinse and drain the black beans, add the full can of beans into the skillet with the squash and shrimp. Sprinkle with salt and pepper and let simmer for 1-2 minutes. 

    Step Four: Add in your spices: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp cayenne, 1 tsp garlic, 1 tsp coriander. Stir until coated. Add in 1 tbsp of lime juice and let simmer for another 1-2 minutes.

    Step Five: Remove from heat and assemble your tacos.

    Step Six: On a parchment paper lined baking sheet, place one tortilla down, add a large sprinkle of shredded cheese to the bottom half of the tortilla. Scoop 1/3 cup of your squash mixture on top of the cheese, sprinkle with some more cheese and fold the taco over. Press lightly down so it stays closed. Sprinkle a little more cheese on top. Continue this for all 20 of the tortillas. 

    Step Seven: Place the tacos in the oven and cook for 7-8 minutes or until the cheese melts and the tortillas start to brown slightly. 

    Step Eight: While the tacos are baking, prepare the avocado lime crema. Combine the yogurt, mashed avocado, and 1 tbsp of lime juice together in a small bowl. Add a dash of garlic powder, salt, and pepper. Whisk with fork until combined. Should be a dip-like consistency, not super drizzly.  

    Tacos

    Butternut Squash and Shrimp Baked Tacos with Avocado Lime Crema

    These butternut squash and shrimp tacos are a perfect fall or winter dinner idea. The comfort food vibe of the squash combined with the shrimp, beans and avocado crema is sure to be your new favorite Taco Tuesday recipe!


    Prep time: 10 min |

    Cook time: 35 min |

    Total time: 45 min

    Cuisine: Mexican |

    Serves: 6

    Ingredients:

    • 20 small, whole wheat or regular flour tortillas
    • 20 oz, pre-cut butternut squash (entire pkg. from Trader Joe’s)
    • 16 oz, frozen deveined/tail off shrimp
    • 1 can (15 oz) black beans
    • 2 ¼ cup, shredded Mexican cheese
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tsp garlic
    • 1 tsp chili powder
    • ½ tsp cayenne pepper
    • ⅓  cup plain Greek yogurt
    • 1 avocado, mashed with a fork
    • 2 tbsp lime juice
    • Garlic powder, salt, and pepper, just a dash of each
    • Green onions, optional topping
    • Tomatoes, optional topping

    Directions:

    1. Preheat the oven to 425 degrees.
    2. Heat 1 tbsp of oil in a large skillet over medium-high heat. 
    3. Cut your butternut squash into ½ inch pieces and place into a skillet. Let cook for 15-20 minutes, adding water to help steam the squash to soften. Once softened, remove from the skillet, and set aside.
    4. Defrost your shrimp by placing it in a bowl of hot water. Cut your shrimp into thirds and place in the skillet. Once shrimp are cooked through add back in the butternut squash. 
    5. Rinse and drain the black beans, add the 15 oz can of beans into the skillet with the squash and shrimp. Sprinkle with salt and pepper and let simmer for 1-2 minutes. 
    6. Add in your spices and stir until coated. 
    7. Add in 1 tbsp of lime juice and let simmer for another 1-2 minutes.
    8. Remove from heat and assemble your tacos.
    9. Line a baking sheet with parchment paper.
    10. Place one tortilla down, add a large sprinkle of shredded cheese to the bottom half of the tortilla. Scoop 1/3 cup of your squash mixture on top of the cheese, sprinkle with some more cheese and fold the taco over. Press lightly down so it stays closed. Sprinkle a little more cheese on top.
    11. Continue this for all 20 of the tortillas. 
    12. Place the tacos in the oven and cook for 7-8 minutes or until the cheese melts and the tortillas start to brown slightly. 
    13. While the tacos are baking, prepare the avocado lime crema. Combine the yogurt, mashed avocado, dash of garlic powder, salt, pepper, and 1 tbsp of lime juice together in a small bowl. 
    14. Whisk with fork until combined. Should be a dip consistency, not super drizzly. 
    15. Remove tacos from the oven, top with crema sauce, tomatoes, and green onions!
    Notes:
    1. You can use fresh shrimp if you have it, I use frozen because it’s a freezer staple for me.
    2. Whole butternut squash is fine to purchase instead of precut, whichever you prefer doing. Just measure out 20 oz.
    3. There may be leftover filling, depending on how small you cut your squash and the size of the tortillas you were able to buy. I recommend keeping the leftover filling in the fridge for up to one week and serving over your favorite rice – makes for an awesome taco bowl!
    4. Corn tortillas will work, just watch them in the oven as I haven’t tested this recipe with corn tortillas. Should be a similar bake time though!
    5. Any leftover crema can be stored in an airtight container in the fridge for 3-5 days. Tip - if you save the pit of your avocado and leave it in the container, it should prevent it from browning.

    Nutrition Facts

    Serving Size 1 taco

    Serves 20


    Amount Per Serving
    Calories 143
    Total Fat 6.2g
      Saturated Fat 2.4g
      Trans Fat 0g
    Cholesterol 36.6mg
    Sodium 354.4mg
    Total Carbohydrate 16.8g
      Dietary Fiber 9.7g
      Sugars 1.1g
    Protein 11.3g

     

    Find on MyFitnessPal as: TWW- Shrimp Squash Tacos


    Author: Christine

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    Course: Main Entrees

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    Cuisine: Mexican

    Keywords: Tacos, Healthy, Easy Meal


    Ratings and reviews (1)

    ...
    Evangelia
    7 months, 3 weeks ago

    I bookmarked this! I have to make these ASAP they look so good 🤤

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