Mushroom Squash Tacos
Ingredients
- 1 tablespoon vegetable oil
- 3 scallions, sliced (white and light green parts separated)
- 1 1/2 cups diced butternut squash
- 8 ounces thinly sliced shiitake mushrooms
- 2 cloves garlic, minced
- 4 teaspoons chili powder
- 24 4-inch corn tortillas, warmed
- Thinly sliced jalapeños, for topping
- Lime wedges, for serving
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