Recipe: Perfect Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash

Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash. These butternut squash tacos, my friends, will literally knock your socks off. The ingredients are real, basic, and (almost) completely vegetarian (see notes on that below). Roasted Chickpea Taco Salad with Cilantro Lime Vinaigrette-this healthy and colorful taco salad can be served as a main dish or side dish!

The Best Duck Tacos Recipes on Yummly Chipotle Chicken Tacos with Radish Salad. Put the mizuna greens, apple, roasted squash, radish and sesame seeds in a large bowl. You can cook Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash

1. It's 1 each of butternut squash, large dice.
2. You need 2 tsp of ground cumin.
3. You need 1 tbsp of olive oil.
4. Prepare 4 oz of radishes, thinly sliced.
5. You need 1/2 each of lime, juiced.
6. You need 12 of leaves cilantro, chopped.
7. You need 1 tsp of sugar, turbinado.
8. Prepare 1 tsp of cooking oil.
9. Prepare 10 oz of ground duck.
10. Prepare 1 small of onion, diced small.
11. It's 4 tsp of taco seasoning.
12. It's 3 oz of water.
13. You need 6 each of tortillas.
14. You need 1/2 each of lime wedged.
15. You need 2 oz of Cotija cheese.

In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper. Toss the salad with the dressing and add the roasted peanuts. This salad is best served immediately, but it does keep surprisingly well in the fridge for a day or two. Deb-I made this with some adaptations-used kohlrabi, radishes, carrots, and apples.

Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash step by step

1. Preheat your oven to 425°F. Toss the butternut squash in olive oil, salt, and ground cumin. Spread across a heavy baking sheet. Roast for 15-20 minutes, or until squash is browned & tender..
2. Combine the radish, lime juice, cilantro, and sugar. Set aside to use later as a garnish..
3. Heat a large sauté pan over medium-high heat. Add cooking oil, and heat until shimmering and wisping smoke. Add the ground duck meat in an even layer, and cook without stirring or turning to brown, about 2-3 minutes..
4. The duck will have rendered off a good amount of liquid, remove approximately half before proceeding. (You can reserve by chilling this liquid, and use it to cook with later, it has TERRIFIC flavor!).
5. Stir in the diced onion, and cook while stirring until onion begins to turn translucent. Add the taco-seasoning blend, and continue to cook while stirring for 1-2 more minutes, then stir in water. Continue to cook while stirring for 2-3 more minutes. Combine the meat mixture with the cumin-roasted squash..
6. Warm the tortillas. Make tacos using the meat mixture, radish salad, and Cotija cheese..
7. Serve lime wedges as a garnish, and enjoy!.

Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! A recipe for duck tacos with green salsa. A perfect summer salad, this sweet corn and radish salad is tossed with a simple lime dressing.