2 cups butternut squash cubes, thawed if using frozen
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
For the Sauce:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste
Preheat oven to 400F and line a baking sheet with parchment paper.
In a large bowl, combine taco seasoning, lime juice, olive oil, and water. Add in chickpeas and squash cubes, toss to combine seasoning well.
Transfer seasoned chickpeas and squash to lined baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and squash is tender. Remove from oven and set aside.
In a small bowl, combine Greek yogurt, lime juice, and cilantro. Stir well. Season with salt and pepper, to taste.
Assemble tacos by placing a bed of cabbage, top with roasted chickpeas and squash, and drizzle cilantro lime sauce on top. Serve with additional lime wedges.