Hot Curry Squash Tacos

SERVINGS

4

HEAT LEVEL
PREP TIME

15 min

COOK TIME

70 min

Most people love tacos, so we simply had to create this recipe! You will love these curry tacos. For a milder version, simply use Patak’s® Mild Curry Spice Paste instead. With rich Indian flavours and topped with that must-have taco ingredient: pineapple.

RECIPE CALLS FOR

Hot Curry Spice Paste

Sweet Mango Chutney

INGREDIENTS

  • 1 squash, cut into ½” pieces
  • ½ red onion, sliced
  • ½ cup brown sugar
  • ½ cup ketchup
  • 2 cups water
  • ¼ cup apple cider vinegar
  • 2 ½ tbsp Patak’s® Hot Curry Spice Paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp white sugar
  • 10 corn tortillas
  • 4 limes, quartered
  • ¼ cup cilantro, finely chopped
  • 3 radishes, to garnish
  • 2 avocados, to garnish
  • 1 cup grilled pineapple, chopped
  • ½ cup Patak’s® Sweet Mango Chutney
  • 1 cup rice wine vinegar

RECIPE CALLS FOR

Hot Curry Spice Paste

Sweet Mango Chutney

INSTRUCTIONS

  1. Combine brown sugar, ketchup, 1 cup water, apple cider vinegar, Patak’s® Hot Curry Spice Paste, Worcestershire sauce, and salt in a saucepan over medium heat. Let simmer for 30 min and set aside.
  2. Take thinly sliced red onion and pickle them quickly by placing in rice wine vinegar, 1 cup of water, white sugar, and salt mixture for 30 min. Drain liquid for serving.
  3. Blanch squash in boiling water for 4-6 min then transfer to cold water bath.
  4. Grill squash on medium-high heat each side 2-3 min. Brush with mixture that was set aside.
  5. Combine chopped pineapple and Patak’s® Sweet Mango Chutney in a mixing bowl.
  6. Warm tortillas on barbecue, build tacos with garnish, and enjoy.

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