| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 326 | 7g | 1g | 60g |
| sugars | fibre | protein | salt |
| 8g | 6g | 6g | 0.21g |
Why I Love Mexican Roasted Pumpkin Vegan Tacos with Pineapple and Ginger Salsa
Today, I’m excited to share with you a recipe that’s close to my heart – the Roasted Pumpkin Vegan Tacos with Pineapple and Ginger Salsa. Growing up in sunny California, I’ve always had a keen interest in reinventing traditional recipes and adding my own fusion touch to them. One such experiment led me to discover this enticing combination of Mexican and Gujarati flavors, a go-to dish in my household now.
A Blend of Two Worlds
This recipe beautifully marries flavors from two distinct cuisines, Mexican and Indian. The use of cumin, coriander, and smoked paprika is reminiscent of the hearty curries my Gujarati family often made. Pairing these bold Indian spices with the sweet and smoky pumpkin, a common California produce, and serving it all on a soft corn tortilla is an ode to the rich Mexican culinary tradition.
Adapting from my Culinary Idols
While this is an original creation, it’s worth mentioning that culinary legends like Isa Chandra Moskowitz were instrumental in inspiring me to innovate with vegan renditions of popular dishes. Her pioneering work in the world of vegan cuisine gave me the confidence to look at vegetables like pumpkin as not just side dish ingredients but stars of the main course.
Fans of hearty stews or warm salads will find this Mexican–Indian fusion dish right up their alley. The roasted pumpkin lends it a comforting, hearty feel, while the zingy ginger and pineapple salsa adds a refreshing kick that’s just perfect for the warmer months. These vegan tacos are also great when paired with a simple coriander rice or even a Rajasthani-style lentil soup, effortlessly merging my California-Gujarati roots and love for Mexican food.
I hope this Roasted Pumpkin Vegan Tacos with Pineapple and Ginger Salsa recipe brings as much joy to your kitchen as it does to mine. Enjoy!
What You’ll Need
- 1 medium pumpkin (around 4 pounds)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pineapple, finely chopped
- 2 tablespoons fresh ginger, finely chopped
- 1 small red onion, finely chopped
- 1 handful fresh cilantro, chopped
- Juice of 1 lime
- 1 small jalapeno, deseeded and finely chopped (optional)
- 12 small corn tortillas
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, cut the pumpkin into small cubes and transfer them to a baking sheet.
Step Two
Drizzle the pumpkin cubes with olive oil, then season with cumin, smoked paprika, ground coriander, salt, and black pepper. Mix everything to ensure all cubes are evenly coated. Place the baking sheet into the preheated oven and roast the pumpkin for about 20-30 minutes, or until soft and slightly caramelized.
Step Three
While the pumpkin is roasting, prepare the salsa. In a bowl, combine the finely chopped pineapple, ginger, red onion, fresh cilantro, and the juice from one lime. If you prefer a little heat, you can add a deseeded and finely chopped jalapeno. Mix all the ingredients until well combined.
Step Four
Once the pumpkin is done roasting, remove from the oven and let it cool slightly. In the meantime, warm up the corn tortillas in a dry skillet over medium heat, or directly over the flame if you have a gas stove.
Step Five
To assemble the tacos, place a generous amount of roasted pumpkin on each tortilla, top with the pineapple and ginger salsa. Repeat with the remaining tortillas and serve immediately. Enjoy your Roasted Pumpkin Vegan Tacos with Pineapple and Ginger Salsa!
