Hot Curry Squash Tacos

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper



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.


  • 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


  1. 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.
  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 minutes. Drain liquid for serving.
  3. Blanch squash in boiling water for 4-6 minutes. Transfer to 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.