1. Peel and de-seed the squash, cut into wedges about ½ inch thick. Place a pot full of salted water on the stove and bring to boil. Dip the squash into the boiling water and once it returns to boil drain immediately and place each slice neatly on a towel to dry and cool.
2. Mix the tempura batter, dredge the squash into all-purpose flour making sure to coat well each slice, shake off excess and plunge into tempura batter. In a frying pan with high sides preheat 1 ½ inch of oil to 350f and carefully dip each slice into it, fry until golden, turn if necessary and make it all crispy golden, remove to an absorbing paper towel to remove the excess oil.
3. Place the cabbage, tomato & green onions in a bowl, season with sugar, red wine vinegar 1tbsp lime juice, salt & pepper to taste, mix well, and set aside.
4. Crush the avocado with a fork and season with the onions, cilantro, garlic, Jalapeño, and 2 or more tbsp of lime juice, set aside.
5. Preheat a cast-iron pan and reheat the shell lightly to remove any plastic bag staleness, set aside.
6. Assemble the taco; place a taco shell on a plate, add three pieces of squash, drizzle some bomba aioli, add coleslaw, and top with guacamole, buon appetito. Serve three per guest.

Bomba Aioli: 

1. place muffuletta mix and garlic in a blender, add as much chilli as you think you can handle, and mix well to make a paste.
2. mix the paste with mayonnaise and serve.