Air-Fried Butternut Squash Tacos Recipe
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Servings: 6 servings.
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
