Vegan Tacos
A perfect Summer lunchtime light bite
Simple Time-Saving Ideas
- Use ready-made small tortilla wraps instead of homemade tacos
- Buy pre-prepared shredded slaw mix to reduce prep time
- Serve with bottled hot sauce for quick finishing touches
Faster Kitchen Prep
- Buy ready-made pickled red onions instead of making your own
- Use pre-diced butternut squash to speed up preparation
- Batch-roast squash ahead of service for quicker assembly
Butternut Squash Tacos
Food
Main Courses
Quick Meals
Mexican
Bring bold plant-based flavour to your menu with these butternut squash tacos, packed with roasted squash, zesty slaw, pickled onions and creamy coriander dressing. Vibrant, colourful and full of texture, these vegan tacos are ideal for street food menus, casual dining concepts, pubs, cafés and sharing plates.
The smoky chipotle squash pairs perfectly with crunchy slaw and tangy pickled onions, while the coriander yogurt dressing adds freshness and balance. Perfect for summer menus, meat-free dining and modern hospitality trends, these tacos deliver strong visual appeal and versatile service options.
Prep: MEDIUM
10 Servings
Ingredients
For the Squash:
• 5kg butternut squash
• 50g chipotle paste
• 100g Hellmann’s Vegan Mayo
• 2g salt
• 3 limes
• 12g ground coriander
• 12g ground cumin
For the Tacos:
• 1.25kg plain flour
• 130ml vegetable oil
• 3g salt
• 750ml hot water
For the slaw:
• 1.5kg red cabbage, shredded on mandolin
• 400g carrots
• 200g Hellmann’s Vegan Mayo
• 3 limes
• 3g salt
For the yogurt:
• 100g fresh coriander
• 250g coconut yogurt
• 500g Hellmann’s Vegan Mayo
For the onions:
• 750ml water
• 500ml red wine vinegar
• 150g sugar
• 2.5g salt
• 10g peppercorns
• 3g bay leaves
• 10 garlic cloves
• 6 medium red onions, sliced on mandolin
• Hot sauce, to serve
Method
- Onions: Add the water, vinegar, sugar, salt, pepper, bay and garlic to a pan and bring to the boil. Pour the hot liquid over the sliced onions in a bowl and leave to cool.
- Tacos: Mix all the ingredients to form a dough and allow to cool. Divide into around 40 balls and roll into flat, thin circles. Cook in a hot dry pan for 1 min on each side, then remove, cover and set aside.
- Squash: Peel and dice the squash. Mix the remaining ingredients together and stir through the squash. Cover and chill for 1 hour before roasting on a tray at 200C for 20-25 mins.
- Slaw: Add the salt to the shredded cabbage. Leave it for 30 mins, then drain off the liquid and rinse with cold water. Grate the carrot before combining with the cabbage and the remaining slaw ingredients.
- Yogurt: Finely chop the coriander and mix in the yogurt and Hellmann’s Vegan Mayo.
- Build the tacos with the tortillas, squash, pickled onions, slaw and coriander mayo, and drizzle with hot sauce.
