Craving fish tacos but wish you could make them without meat? Fish Taco in Bethesda, Md has answered your prayers! Try these hearty and delicious tacos for fall!

Local Squash & Mushroom Tacos

Recipe Makes: 12 tacos Serves: 4-5 people, family style

Vegan with cheese omitted

To plate:

1 recipe Mushrooms, sautéed (recipe below)

1 recipe Acorn Squash, sautéed (recipe below)

1 recipe Refried Black Beans (recipe below)

1 recipe Cilantro & Pumpkin Seed Pesto (recipe below)

1 each Hass Avocado, large, thinly sliced lengthwise

3oz Cotija Cheese, ground; or other hard Mexican cheese

~40 each Cilantro Leaf, washed & picked from stem

2 each Lime, cut into wedges

24 each 6’’ Corn Tortillas, fresh (or 48 each store bought, 2 tortillas per taco)

1. Have all ingredients prepared and ready. Prepare the hot items last, so that they do

not get cold before the rest is ready.

2. Just before serving, heat the corn tortillas for 5 seconds on both sides in a cast iron

pan on medium-high heat. Do not use oil, the pan should be dry. Store the tortillas on

a small plate wrapped with a dish towel so they stay hot and fresh.

3. To prepare a taco, put 1 tortilla on a plate (2 tortillas doubled up if store bought).

Using the back of a spoon, spread the refried bean puree onto the tortilla. Spoon a

small amount of roasted squash and mushrooms onto the tortilla next. Follow with a

light amount of the cilantro & pumpkin seed pesto. Next, place 2-3 slices of avocado

on top, sprinkle a pinch of cotija cheese and placed 2-3 leaves of cilantro onto the

taco. Finish by squeezing 1 wedge of fresh lime juice into the taco.

Sautéed Mushrooms

1 lb Cremini Mushrooms, rinsed & dried, small dice

2 Tbsp Olive Oil

.75 tsp Kosher Salt

2 each Garlic Clove, medium, chopped fine

1 Tbsp Cilantro, chopped fine

1. Prepare the mushrooms and garlic. In a large mixing bowl, toss the mushrooms, garlic

and cilantro together.

2. Heat a large sauté pan to high heat. Add the olive oil and immediately add the

mushrooms. Mix the mushrooms a few times in the pan, then let mushrooms cook

without moving for 1-2 minutes to allow caramelization to develop. Stir, and allow to

cook again 1-2 minutes without moving. Do this until mushrooms are caramelized and

tender. Once cooked, place in a warmed serving dish and keep hot.

*Mushrooms can be cooked in advance and sautéed immediately before use if necessary.*

Roasted Acorn Squash

1 each Acorn Squash, large, deseeded, medium dice (~1.5 lbs; skin on)

2 Tbsp Olive Oil

1.5 Tbsp Brown Sugar

1 tsp Kosher Salt

6 each Thyme, sprigs, leaves picked

1. Preheat an oven to 450F.

2. Using a large knife, remove stem and bottom of acorn squash, so that it sits flat on the

cutting board. Slicing from the top, cut squash in half. Use a spoon to remove seeds

and innards, discard.

3. Cut squash into ¾’’ thick half rings. Finish by cutting the half rings so they resemble a

medium dice.

4. In a large bowl, mix the diced acorn squash, olive oil, brown sugar, salt and thyme

leaves.

5. Place squash onto a sheet tray or roasting pan. Place pan in oven to roast. Squash

will need about 10-15 minutes to roast. Stir occasionally to achieve even

caramelization and cooking. When squash is fork tender, it is ready.

6. Remove squash from oven, place in a warmed serving dish and keep hot.

*Squash can be cooked in advance and sautéed immediately before use if necessary.*

Cilantro & Pumpkin Seed Pesto

*This recipe can be made prior, and kept cold in the refrigerator.*

3 bunches Cilantro, leaves only, stems cut from the bunches

1.75oz Pumpkin Seeds, toasted

1 cup Grapeseed Oil, or vegetable oil

2 pinches Kosher Salt

1 each Lime, zested

25 each Whole Cumin Seeds, toasted

1. Bring a medium pot of salted water to a rolling boil. Water should be salty like the

sea. Blanch cilantro leaves in water for 20 seconds. Remove and shock in an ice bath.

Once cooled, drain water from cilantro leaves and set aside.

2. Toast pumpkin seeds in a pan over medium heat. Do not use oil or butter. Once lightly

toasted, set aside.

3. Toast whole cumin seeds the same way. In a pan, medium heat, do not use oil or

butter. When cumin seeds become aromatic and darken slightly, they are ready. Set

aside.

4. Using a blender, place blanched & dried, cilantro leaves, pumpkin seeds, grapeseed

oil, kosher salt, lime zest and cumin seeds inside. Blend on high until purée begins to

smoke. (You may need to add a little oil if purée is too thick and won’t voluntarily

move in the blender.)

(A food processor can also be used to accomplish a thicker, less smooth consistency.)

5. Remove the pesto and place in a mixing bowl over top another bowl or container with

ice. Using a spatula, move pesto around until it cools. Place in a container and set

aside for later use.

Refried Black Beans

1 cup Black Beans, cooked; or canned & rinsed

3 each Garlic Cloves, chopped fine

1/4 cup White Onion, chopped fine

To taste Kosher Salt

¾ cup Vegetable Stock; or water

2 Tbsp Olive Oil

1. Heat a small sauce pot to medium-high heat. Add olive oil.

2. Add garlic, allow to cook for 1 minute until edges begin to brown.

3. Add white onion. Turn heat to medium. Sauté until onions are translucent.

4. Add black beans and vegetable stock (or water). Bring to a simmer. Add salt and

remove from heat.

5. Place contents of the sauce pot in a food processor, pulse until beans have been mixed

with the water. You can purée for longer for a smoother consistency. A handheld

immersion blender can also be used while beans are in the sauce pot.

6. Place beans into a warmed serving dish and keep hot.

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