Butternut Squash Tacos

Food Main Courses Quick Meals Mexican

Spiced butternut squash tacos with zesty slaw, pickled onions and creamy coriander dressing — vibrant, fresh and packed with bold flavour.

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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.

Vegan Tacos