A veggie twist on the classic Katsu burger
Smoky Squash Tacos
Moreish tacos with a spicy kick.
- Preheat the oven to 200C. Place the diced butternut on a baking tray. Drizzle with olive oil and sprinkle with the smoked chilli powder, cumin and coriander. Roast in the oven for 30 mins or until golden.
- In a dry frying pan, toast the corn tortillas on one side.
- To assemble the tacos: take a toasted tortilla, fill with the red cabbage, avocado and roasted butternut. Drizzle over Heinz [Seriously] Good Vegan Mayo and a squeeze of lime.