Heat the oil in a medium frying pan over medium heat. When it shimmers, add the onion, spice, and salt. Cook, stirring occasionally, until softened, about 3 minutes.
Add the squash and broth, stir to coat the squash.
Cover and cook until it’s knife-tender, about 10-15 minutes.
Assemble the tacos by filling the tortillas with the squash mixture, then garnishing with the queso fresco, jalapeños, and other toppings of your choice.
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.