I saw this recipe on Goop and I simply loved it. It’s so simple, yet tasty, and the combination of flavors complement each other so well. As you know, each recipe I recommend to you guys, I tried it myself prior writing about it. Butternut Squash with Fennel and lightly seared shrimp, so healthy, and a type of meal that goes with my food philosophy. I made this recipe, and also one with sweet potato instead of squash; just remember, if you try the one with sweet potato, the skins (“taco”) would be much smaller, so it’s more of a bites then tacos, BUT SO TASTY.

Here is what you need:

  • 1 large or 2 small garlic cloves, grated salt
  • the long skinny top half of 1 butternut squash
  • 1 large avocado, thinly sliced
  • 1 cup shaved fennel
  • ¼ cup roughly chopped cilantro leaves
  • lime wedges, to serve
  • hot sauce, optional
  • for the optional sauce:
  • ¼ cup almond yogurt such as kite hill
  • juice of 1 lime
  • ¼ teaspoon cayenne pepper

How to make it:

1. Cut the shrimp in half along the spine and place in a medium bowl with 2 tablespoons of the olive oil, cayenne pepper, grated zest of the lemon, garlic, and a large pinch of salt in a medium bowl. Toss to combine, and let marinate while you prepare your other ingredients.

2. To make the squash “tortillas,” cut off the stem, peel, and use a large mandolin or a sharp knife to cut 10 even, as-thin-as-you-can slices (no thicker than 1/8th inch).

3. Prepare a wide shallow saucepan with simmering water and blanch the slices until just tender, about 1 minute. Remove to a plate or baking sheet until ready to use.

4. To make the sauce, whisk together the first 3 ingredients in a small bowl and season to taste with salt.

5. Toss the shaved fennel with the remaining tablespoon of olive oil, the juice of the zested lemon, and a pinch of salt.

6. Heat a large skillet over medium high heat, add the shrimp and marinade to the pan, and sear the shrimp until just cooked through, about 1 minute per side.

7. To assemble the tacos, divide the shrimp between the 10 little shells, top with sliced avocado, the shaved fennel, a sprinkle of chopped cilantro, and drizzle over the yogurt sauce, if you made it. Serve with a wedge of lime and hot sauce, if desired.

Check out the video of the recipe:

Source – goop.com