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Acorn Squash Wonder Tacos/Chalupas

Wonder Becky

"This is one of those recipes where you'll cross your eyes in pleasure after tasting. Great for vegetarian meat substitute or hiding veggies from your kids. They do not taste like squash. If you don't have cotija cheese, you can substitute Parmesan. But cotija marries well with cumin. Serve with refried beans for extra yum."
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40 m servings 332 cals
Original recipe yields 4 servings


  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
  4. Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.


  • Cook's Note:
  • Test the peppers for spiciness and use them to taste. Depending on their heat, a little can go a long way. If they turn out not to be hot, add a little more cayenne.
  • Grate the squash by hand or by running through the food processor.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 9
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Honestly, it didn't sound appetizing in the least (you should have seen the look of unenthusiasm on my husband's face when I told him what we were having for dinner), but WOW is it yummy! He req...

This was so tasty. The store was out of acorn squash so we used a small butternut squash and it was awesome. I did not "fry" them, just a smidge of olive oil in a pan and they cooked nicely. I a...

This was incredibly delicious!! I made a few changes. 1) I used coconut oil. I NEVER use canola. EVER. 2) I added about 4-5 cloves of fresh garlic. 3) Used brown rice tortilla. 3. Used r...

very nice change of pace from the standard (american/) mexican fare. i think some lime juice and fresh cilantro on top of it would be really great. probably will make it again sometime, but i di...

I made this recipe as written and it was delicious! A few days later I wanted to make it again but peeling the acorn squash was so difficult that I decided to omit it and used a sweet potato ins...

Loved these! Didn't miss the meat at all! Could have been a bit more zippy, but I attribute that to some "cool" peppers. Great recipe - worth the work to peel the squash. Definite make again...

Hand shredding the squash was a pain, but absolutely worth the effort. My kids didn't know that there wasn't any meat in the recipe and asked for more!

Super delicious! I will make this again. I don’t have a food processor so it was super time-intensive to hand-peel and grate the squash. You can also just heat the tortillas over a gas burner to...

Surprising use of acorn squash yielding a savory delight. This recipe is now our second favorite taco recipe (right below "Grilled Fish Tacos with Chipotle-Lime Dressing"). I'm so glad we tried ...