Con Poulos
Whether it’s Meat Free Monday, Taco Tuesday, or any other night, these vegetarian tacos will hit the spot! Grilled tortillas are filled with spiced roast pumpkin and charred corn, then topped with fresh jalapeño salsa and salty fetta. Ready in just 40 minutes, it’s a delicious dinner for your weeknight menu.
To convert this recipe into vegan tacos, either leave out the fetta or choose a vegetarian-style fetta.
Ingredients
Method
Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper.
JALAPEÑO SALSA
Place ingredients in a high-speed blender; blend until very smooth. Season to taste. Refrigerate until ready to serve.
Cut unpeeled pumpkin into 12 x 2cm thick wedges. Arrange pumpkin on trays in a single layer. Combine garlic, cumin, ground coriander, chilli powder and 2 tablespoons of the oil in a small bowl; brush mixture over pumpkin. Season with salt flakes. Bake for 25 minutes or until golden and tender.
Meanwhile, heat a grill plate (or pan or barbecue) over high heat. Drizzle corn with remaining oil. Cook corn, turning occasionally, for 10 minutes or until charred and tender. When cool enough to handle, cut kernels from corn cobs.
Carefully wipe grill pan clean with paper towel. Increase heat to high. Cook tortillas, in batches, for 30 seconds each side or until grill marks appear. Transfer to a plate; cover to keep warm.
Combine avocado and lime juice in a small bowl; season to taste.
To assemble, top each tortilla with a pumpkin wedge, avocado, corn kernels, green onion, jalapeño salsa verde, fetta and coriander sprigs. Serve with lime wedges.
This recipe is not suitable to freeze.
If you’re not keen on chilli, leave out the chilli powder in the pumpkin spice paste.
Test Kitchen tip
