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10
Feb
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Andouille, Butternut, and Poblano Tacos with Feta |
All of a sudden, feta cheese is popping up all over Mexican food. I don’t know why that it is, but it’s got my husband saying things like…
“Wow. Oh. These are really freaking good.”
“The feta and onions are so nice and… tangy, yeah… with the sausage.”
“You wouldn’t think of feta but the way it crumbles and it’s so light but still tangy and salty, it just really works well, like, better than cheddar or something.”
“I love how it’s all so sweet and spicy, the spices are so key in healthy food.”
So, I think it’s safe to say we have a winning combination.
This recipe was inspired by this one, with a few modifications to make it fit my nutritional needs. First, I don’t buy pork sausage, so I thought I’d get chicken chorizo at Trader Joe’s. But it turns out they don’t have those anymore, so I opted for smoked andouille chicken sausage instead. This only came in the pre-cooked variety, so I altered the cooking method a bit. I also substituted butternut squash for the yams – a similar sweet flavor, but much less calories and carbohydrates, so you can have more of them. Who doesn’t like more food! And I served these on my favorite reduced-carb tortillas. You already know my husband loved them, and I will now tell you that I did too. This was the kind of meal that made deliriously happy that I love food so much. The kind of meal that makes a memorable experience out of all the contrasting, intertwined flavors going on. And to top it all off, it’s very easy too!
Andouille, Poblano, & Butternut Tacos with Feta
1 cup paper thin slices red onion
1 tbsp fresh lime juice
260 grams sliced butternut squash
2 links TJ’s smoked andouille chicken sausage, sliced thinly
1 fresh poblano chili, sliced thin
pinch cumin and smoked paprika
6 TJ’s reduced carb tortillas
2 oz crumbled feta cheese
Servings Per Recipe: 2
Amount Per Serving
Calories: 501.3
Total Fat: 22.9 g
Cholesterol: 100.2 mg
Sodium: 1,689.5 mg
Total Carbs: 45.5 g
Dietary Fiber: 11.8 g
Protein: 36.5 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Liz — February 10, 2009 @ 2:42 am
What an interesting combination! You have some really great recipes, Cara. I think your blog has become my favorite :)If you can find it, try cotija cheese next time. It’s Mexican and kind of like feta. SO delicious. Of course, feta is too.
Gourmet Chick — February 10, 2009 @ 10:01 am
I would not have thought of feta with tacos but I love feta and I love tacos so why not I suppose!
Cara — February 10, 2009 @ 12:06 pm
Aw, thanks for Liz for the compliment and the great tip! I think I do remember having cotija in Mexico, now that you mention it. Maybe that is why Bon Appetit is pushing feta on Mexican lately, since it’s a little more like an authentic Mexican dish.
Joelen — February 10, 2009 @ 1:48 pm
I haven’t seen many Mexican recipes using feta, but I have seen (and use myself) many recipes using queso fresco which is mild and has a similar texture as feta. This recipe looks great and will have to try this with feta!
That Girl — February 10, 2009 @ 10:46 pm
I think Liz totally nailed it. Most Mexican recipes use cotija cheese which is a salty crumbly cheese. Since most people don’t really know about it, I’m sure they assume it’s a type of feta and voila the feta craze in Mexican food is born.
Lisa — February 11, 2009 @ 9:34 pm
I so wish my husband liked butternut squash cause this sounds awesome. Maybe I’ll try it one night when he’s out…