Acorn Squash Wonder Tacos/Chalupas

Ingredients

• 1 cup canola oil
• or as needed
• 1 large acorn squash - peeled
• seeded
• and grated
• 2 tablespoons grated red onion
• 1 serrano chile pepper
• finely chopped
• 3 tablespoons all-purpose flour
• 1 egg
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• or more to taste
• 1 pinch freshly ground black pepper
• 1 pinch cayenne pepper
• 4 corn tortillas
• 1/4 cup shredded lettuce
• 1 avocado - peeled
• pitted
• and chopped
• 1 tomato
• chopped
• 1/4 cup freshly grated cotija cheese

Instructions

1. Heat canola oil in a deep fryer or heavy pot over medium heat.
2. Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
3. Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes.
4. Transfer squash fritters to a paper towel-lined plate to drain.
5. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
6. Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.