Parade Magazine: Roast Butternut Squash and Chicken Tacos with Pineapple Salsa

Roast Butternut Squash and Chicken Tacos with Pineapple Salsa

Growing up, tacos were filled with ground beef or shredded chicken, and they were topped with chopped tomatoes, iceberg lettuce and shredded mild cheddar cheese. Mom deep fried corn tortilla shells and asked everyone whether they want soft or hard taco shells. Back then, tacos were simple, and I still love my childhood version today for nostalgic reasons.

Today, an online search for tacos yields more than lettuce and tomatoes. Tacos are topped with pickled vegetables and authentic Mexican cheeses. They’re filled with meat slowly simmered in mole sauce, quinoa and spicy roast vegetables. And, some people buy tortilla presses to make their own corn tortillas. Personally, my taco shells aren’t deep-fried, instead a little oil is added to a hot skillet as a tortilla shell is flipped over several times for a few minutes.

In this autumnal taco, butternut squash is roasted with warm spices and toss with shredded chicken. The meat and squash filling is placed over a corn tortilla and before its folded in half to enclose it, pineapple salsa is spooned on top for a fresh and sweet taste. Of course, no taco is complete without cheese. In this version, only a mild flavored cheese is needed, such as Cotija (think of it as a Mexican version of the Italian Ricotta Salata cheese).

There’s memories surrounded by tacos. Since, Dad was ‘The Cook’ in our house, we were excited when Mom decided to make one of her few dishes, which were tacos. For the record, even though I strive to eat healthy most of the time, I always prefer her deep-fried taco shells.  Read more

Cornmeal-Crusted Flounder with Saute Swiss Chard, Tomato Salsa and Cilantro-Almond Sauce Tacos

Cornmeal-Crusted Flounder with Sauté Swiss Chard, Tomato Salsa and Cilantro-Almond Sauce Tacos
Cornmeal-Crusted Flounder with Sauté Swiss Chard, Tomato Salsa and Cilantro-Almond Sauce Tacos

Tacos are a comfort meal that is close to my heart. Both Mom and Grandma made them, but eating Grandma’s tacos is a rare occasion. She lives five to eight hours by plane in California. Growing up, my family would visit her every couple years. To a kid flying for that long, it seems like an eternity. Back then; the airlines gave kids airplane pins, playing cards and other games to pass the time. Once the plane landed, Grandma with my aunt and cousins, would wave to us from the windows of the waiting lobby as our plane approached the airport. Read more