Crispy Butternut Squash & Poblano Tacos

tortillas

shredded green cabbage

poblano peppers, divided

halved shallots, divided

avocado, diced

cilantro leaves

Lime slices, for serving

Sliced serrano peppers, optional

large butternut squash, peeled, seeded, cut into 24 1-inch cubes

ground flaxseed

unsweetened almond milk, more as needed

panko bread crumbs

hemp seeds (or more panko)

chili powder

onion powder

Heaping ½ teaspoon sea salt

Extra-virgin olive oil, for drizzling

of 1 roasted poblano

of 1 roasted shallot

whole skin-on garlic clove (for roasting)

Sir Kensington’s Avocado Oil Mayonnaise

cilantro leave and stems

fresh lime juice

sea salt

Freshly ground black pepper,