Hot Curry Squash Tacos
Mix in a little India
Difficulty
Heat Level
Servings
4
In recent years, Canadians have come down with a serious case of taco fever. Luckily, we’ve come up with a way to cure your cravings once and for all. These tasty morsels take your traditional Mexican taco on a one-way-ticket trip to the streets of India with the addition of authentic hot curry.
Ingredients
- 1 squash, cut into 1/2 inch thick pieces
- 1/2 red onion, sliced
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 2 cups water
- 1/4 cup apple cider vinegar
- 2 1/2 tbsp Patak’s Hot Curry Paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp white sugar
- 10 corn tortillas
- 4 limes, quartered
- 1/4 cup cilantro, finely chopped
- 3 radishes, to garnish
- 2 avocados, to garnish
- 1 cup grilled pineapple, chopped
- 1/2 cup Patak’s Sweet Mango Chutney
- 1 cup rice wine vinegar
Instructions
- Combine brown sugar, ketchup, 1 cup water, apple cider vinegar, Patak’s Hot Curry Paste, Worcestershire sauce, and salt in a saucepan over medium heat. Let simmer for 30 minutes. Set aside.
- 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 minutes. Drain liquid for serving.
- Blanch squash in boiling water for 4-6 minutes. Transfer to water bath.
- Grill squash on medium-high heat each side 2-3 min. Brush with mixture that was set aside.
- Combine chopped pineapple and Patak’s Sweet Mango Chutney in a mixing bowl.
- Warm tortillas on barbecue, build tacos with garnish, and enjoy.
