Roast Pumpkin Tacos

By: Katrina Butterworth
Roast Pumpkin Tacos
Course
Dinner Lunch Main Dish Snacks
Tags
Healthy High Antioxidants Mexican Vegetarian
Info
  • Servings
    4
  • Prep Time
    20 mins
  • Cook Time
    30 mins
Ingredients
  • Butternut Pumpkin, peeled & cubed 500 grm
  • Coconut Oil 2 tbsp
  • Curry Powder 2 tbsp
  • Turmeric, ground 1 tsp
  • Fresh garlic, minced 2 cloves
  • Natural or Greek Yoghurt 125 g
  • Lemon Juice 1 tbsp
  • Ground Cumin 1 tsp
  • Homemade Tomato Salsa (see recipe) 3/4 cup
  • Fresh Coriander leaves, chopped 1/2 cup
  • Lettuce leaves, shredded 2 cups
  • Taco Shells 12 med
  • Red onion, sliced 1 med
  • Himalayan pink salt and pepper 1 pinch
Add some spice to your Tacos!

Method

  1. Preheat the oven to 200 degress. In a bowl toss the diced pumpkin, sliced onion, curry powder, turmeric and fresh garlic and season with salt and pepper. On a lined baking tray spread the pumpkin mix in one layer. Roast for 20 to 30 mins until tender.
  2. Heat the taco shells in the oven for 5 mins to make crisp. Mix the cumin and lemon juice into the yogurt.
  3. To prepare the tacos, layer from the bottom with lettuce, cooked pumpkin, salsa, yogurt and finally coriander.
  4. Eat immediately! Enjoy..

Extra Notes

You can also use sweet potato.

The Tomato Salsa Recipe is here.
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