¼ cup plus 2 Tbspfresh squeezed lime juice (about 3 limes, divided)
1 teaspoon salt (divided)
2 teaspoons granulated sugar
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 can black beans (rinsed well)
100g feta cheese (crumbled)
cilantro or parsley (for garnish)
10 whole wheat tortillas
Cook squash in microwave for quickest results. Pierce all over with a sharp knife to a depth of about 1 inch. Microwave on high for 12-15 minutes turning part way every 4 minutes, until it's slightly soft when squeezed.
Meanwhile, whisk ¼ cup lime juice, ½ tsp salt and 2 tsp of sugar in a small bowl. Add sliced onions and combine well. Allow to sit for at least 30 minutes. This can be done well in advance, the onions will keep for up to a week.
Cut squash in half and using a fork scrape the strands of squash away from the skin, removing seeds as you go.
In a small separate bowl, whisk together 2 Tbsp remaining lime juice, ½ tsp salt, chilli powder, cumin and coriander. Add to squash and toss well to coat evenly.
Assemble the tacos with squash, beans, onions, feta and garnish with cilantro or parsley.