| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 6g | 1g | 22g |
| sugars | fibre | protein | salt |
| 4g | 5g | 6g | 0.6g |
Why I Love Mexican Vegan Tacos de Calabaza Asada con Salsa de Piña y Cilantro
Why Vegan Tacos de Calabaza Asada con Salsa de Piña y Cilantro Are a Must-Try
One of the biggest joys in cooking is discovering recipes that transcend cultures, bringing new flavors and excitement to your kitchen. The Vegan Tacos de Calabaza Asada con Salsa de Piña y Cilantro perfectly exemplifies this culinary journey. Despite my penchant for hearty mountain fare, the subtle art of creating a flavorful vegan taco has always intrigued me.
Tacos are a universal love language in the culinary world. Hailing from the vibrant streets of Mexico, these Vegan Tacos de Calabaza Asada con Salsa de Piña y Cilantro introduce an unexpected twist to traditional flavors. This dish captures the humble beauty of Mexican cuisine, with roasted zucchinis taking center stage, elevated with a spice mix that dances on your palate.
A Fusion of Flavor and Simplicity
What truly makes this recipe stand out is its simplicity, which allows each ingredient to shine. When I first crafted this recipe, it reminded me of my many camping trips with Gordon. We have a deep appreciation for straightforward, hearty meals that require minimal fuss yet deliver maximum flavor. The combination of ground cumin, smoked paprika, garlic powder, and onion powder gives the roasted zucchinis a smoky depth. Add a hint of chili powder, and you’ve got a warming sensation that is both comforting and invigorating.
The pineapple salsa is another element that takes these tacos to the next level. It offers a refreshing counterpoint to the spices, with the sweetness of the pineapple balanced by the sharpness of red onion and a zingy squeeze of lime. The cilantro and jalapeño add a fresh, herbal kick, creating a harmony of flavors that’s reminiscent of the bold yet balanced approach of chefs like Enrique Olvera from Pujol in Mexico City.
Perfect Pairings and Similar Dishes
These tacos are not just a standalone delight. They pair beautifully with Mexican street corn (elote) or a hearty black bean soup for a complete, satisfying meal. If you’re looking to expand your culinary repertoire, you’ll find that these tacos share similarities with dishes like Butternut Squash Tacos or even Grilled Vegetable Burritos, adding a fresh and healthy twist to your taco nights.
Embracing the richness of Mexican cuisine while staying true to a plant-based diet, the Vegan Tacos de Calabaza Asada con Salsa de Piña y Cilantro offers an exciting and delicious way to bring new life to your dinner table. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, this recipe is sure to become a favorite for its colorful presentation and mouthwatering taste.
What You’ll Need
- 6 small zucchinis (about 2 lbs)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded red cabbage
- 1 cup fresh pineapple, finely diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño pepper, finely chopped
- 2 limes, cut into wedges
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Method
Step One
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step Two
Wash and slice the zucchinis into 1/2-inch thick rounds.
Step Three
In a large bowl, combine the olive oil, ground cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Add the zucchini slices and toss well to coat.
Step Four
Spread the zucchini slices in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, or until tender and slightly browned, flipping halfway through.
Step Five
While the zucchini is roasting, warm the corn tortillas on a skillet over medium heat for about 1-2 minutes on each side, or until they are pliable and slightly browned.
Step Six
In a medium bowl, combine the black beans, shredded red cabbage, finely diced pineapple, red onion, chopped cilantro, and jalapeño pepper. Mix well for the salsa.
Step Seven
Once the zucchini is roasted, assemble the tacos. Place a few zucchini slices on each warmed tortilla, top with the black bean and pineapple salsa, and add a squeeze of fresh lime juice.
Step Eight
Serve the Vegan Tacos de Calabaza Asada con Salsa de Piña y Cilantro immediately, garnished with additional cilantro if desired. Enjoy!
