Place cubed squash in a large bowl. Drizzle with Avocado Oil and Taco Seasoning, toss to coat. Spread seasoned Acorn Squash on a large baking sheet and roast for 20-30 min until fork-tender, tossing squash halfway through cooking.
While squash is roasting, remove lid from Chipotle Black Bean Dip and microwave on half-power for one-minute intervals, stirring in between, until warm. Warm tortillas over low heat.
Assemble tacos: spread warm Chipotle Black Bean Dip on tortillas and layer with Shredded Cabbage, Acorn Squash and Island Salsa. Garnish with cilantro and limes wedges. Serve immediately.