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Air-Fried Butternut Squash Tacos

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Total Time
Prep: 10 min. Cook: 15 min./batch

Recipe by Elisabeth Larsen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Jul. 13, 2023

Butternut squash tossed with southwestern spices makes a wonderful base for vegetarian tacos. I'm always looking for easy and healthy dinners for my family, and this dish is delicious! —Elisabeth Larsen, Pleasant Grove, Utah

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Air Fryer Cook Times

In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.
Test Kitchen Approved

Air-Fried Butternut Squash Tacos

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Prep Time 10 min
Cook Time 15 min
Yield 6 servings

Ingredients

  • 2 tablespoons canola oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
  • 12 corn tortillas (6 inches), warmed
  • 1 cup crumbled queso fresco or feta cheese
  • 1 medium ripe avocado, peeled and sliced thin
  • 1/4 cup diced red onion
  • Pico de gallo, optional
Text Ingredients

Directions

  1. Preheat air fryer to 400°. Combine first 6 ingredients. Add squash pieces; toss to coat. In batches, arrange squash in a single layer on greased tray in air-fryer basket. Cook until tender, 15-20 minutes. 
  2. Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

Nutrition Facts

2 tacos: 353 calories, 13g fat (3g saturated fat), 13mg cholesterol, 322mg sodium, 54g carbohydrate (7g sugars, 13g fiber), 11g protein.