1

Place the flour in one bowl, pour the milk in a second bowl and pour the panko in a third bowl.

2

Add the smoked paprika, 1 ¼ tsp of the salt, cumin, tajin and garlic powder to the bowl with the panko and mix to combine.

3

Toss the cubed squash into the flour, shaking off any excess and then into the milk. Transfer from the milk into the panko and toss to coat. Place on a large baking sheet and repeat with the remaining squash.

4

Heat a large pan over medium heat and add the avocado oil. Once the oil is hot, carefully add some of the squash to the pan and cook until golden brown on each side, about four to five minutes per side, adjusting the heat as needed to avoid burning. Remove with a slotted spoon and transfer to plate lined with paper towel and season with a pinch of salt. Repeat with the remaining squash until all are done.

5

Warm the tortillas on the stove in a separate pan and keep warm in a tortilla warmer or on a plate, covered with a clean kitchen towel.

6

In a blender, combine the drained cashews, jalapeño, water, cilantro, lime juice and oil. Blend until smooth and season with the remaining ¾ tsp salt.

7

When ready to serve, top each tortilla with cabbage, avocado and squash. Drizzle with the creamy jalapeño sauce and enjoy!

8

Notes: Jalapeño: adjust the amount used to your preference, add or remove seeds according to your taste. Bake in the oven: you can bake the squash in the oven at 400ºF for 15 to 20 minutes, flipping halfway, until cooked through. Spray with avocado oil lightly to brown more. They won’t get as crispy as pan frying.

9

Substitutions: Gluten-free: use gluten-free all-purpose flour, panko and tortillas. No tajin: omit.