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Air-Fried Butternut Squash Tacos

Total Time

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


6 servings

Butternut squash tossed with southwest spices makes a great 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
Air-Fried Butternut Squash Tacos Recipe photo by Taste of Home


  • 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


  1. Preheat air fryer to 400°. Combine first 6 ingredients. Add squash pieces; toss to coat. In batches, arrange squash in a single layer in greased air fryer. 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.

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