Todd English’s Shrimp & Butternut Squash Soft Tacos

Try this delicious and nutritious twist on the traditional taco. Everyone loves tacos – but with shells that are often fried and stuffed with heavy ingredients, they’re not always the best food if you’re trying to stay healthy. Celebrity chefs Candice Kumai and Aaron Sanchez created their own healthy tacos to show that you can have a flavorful dish that’s good and good for you. Try them both!

1 Egg yolk
2 tsp Fresh lemon juice
2 Garlic cloves (pressed)
1/2 tsp Kosher salt
2 Minced canned chipotle peppers in adobo sauce
1/4 tsp Fresh black pepper
2 tsp Adobo sauce from can
1 cup Canola oil
1 1/2 lb Shrimp (16/20 count peeled medium-sized, deveined)
6 cloves Garlic (peeled)
2 cups Extra virgin olive oil
1/4 cup Fresh oregano
1/4 cup Fresh cilantro
2 Whole jalapeños
1/2 tsp Kosher salt
1/4 tsp Freshly ground black pepper
1 cup Pureed butternut squash
1/2 cup Queso fresco
6 Corn tortillas

To make chipotle aioli, whisk together first 7 ingredients in a medium bowl. Add canola oil in a slow, steady stream, whisking until blended and smooth.

To marinate shrimp, puree garlic, olive oil, oregano, cilantro and jalapeños to form a marinade. Pour over shrimp and refrigerate for 1-2 hours. Remove.

Place shrimp in sauté pan over medium high heat and grill about 3 minutes per side. Remove from pan and strain off excess oil.

Heat tortillas in a nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly toasted and thoroughly heated. Remove from heat.

Top butternut squash puree then grilled shrimp. Dollop with 1/2 cup chipotle aioli. Top with a bit of queso fresco. Serve immediately.