I see a photo in a travel magazine of someone eating a soft corn tortilla stuffed with roasted butternut squash, black beans, shrimp, avocado, cilantro, and mango salsa. It seems odd to me but also marvelous.
I move on into my day, but I cannot stop thinking about this dish.
Eventually, I try this without a recipe: I roast the diced butternut squash for 40 minutes with a drizzle of olive oil, crushed garlic, salt, and pepper. Then, I mix the roasted squash with black beans. Meanwhile, I sauté shrimp with lemon juice and a sprinkle of cumin. I soften the corn tortillas in the oven.
When I call the family to dinner, they stuff their tortillas with the unusual but deliciously fragrant fillings of shrimp, squash, and beans. They top off the fillings with mango salsa, cilantro, and avocado slices.
These tacos work as a sweet and spicy dinner that I would have never tried had the picture not prompted a new experience. I’ll update later with a picture, but for now, imagine the wonderful creation.