Tacos with salsa and guacamole

Quick and easy to make, this filling and colourful main course is low in saturated fat but high in flavour. It is a great recipe to tempt even the most ardent of meat–eaters into enjoying a vegetable–based meal.

Tacos with salsa and guacamole


  • Eggplant and pumpkin filling
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 eggplant, about 280 g, cubed
  • 1 butternut pumpkin, about 700 g, halved, seeded, peeled and cubed
  • 1 large zucchini, about 170 g, cubed
  • ¼ teaspoon chilli powder
  • ½ teaspoon ground cumin
  • 1 clove garlic, crushed
  • 1 can tomatoes, about 400 g
  • salt and pepper
  • Guacamole
  • 1 large ripe avocado
  • juice of ½ lime
  • Tomato salsa
  • 3 ripe tomatoes, diced
  • ½ red onion, finely chopped
  • ⅓ cup chopped fresh coriander
  • 8 taco shells, about 85 g in total
  • ⅔ cup (160 g) low–fat natural yogurt
  • pinch of paprika
  • lime wedges
  • sprigs of fresh coriander to garnish


  1. Heat the oil in a large saucepan, add the onion and eggplant, and fry for 5 minutes over a high heat, stirring frequently, until the vegetables are lightly browned.
  2. Add the butternut pumpkin and zucchini, then stir in the chilli powder, cumin and garlic.
  3. Pour in the canned tomatoes with their juice, and add seasoning to taste.
  4. Bring to the boil, breaking up the tomatoes with a wooden spoon.
  5. Cover the pan and simmer for about 15minutes, stirring occasionally, until the pumpkin is just tender.
  6. Check occasionally to ensure that there is enough liquid in the pan and add a little water, if necessary.
  7. Meanwhile, preheat the oven to 180°C.
  8. To make the guacamole, halve and stone the avocado, scoop out the flesh into a bowl and mash it with the lime juice.
  9. Mix together all the ingredients for the salsa in a separate bowl.
  10. Set the guacamole and salsa aside.
  11. Put the taco shells on a baking tray and warm them in the oven for 3–4 minutes.
  12. Transfer the taco shells to warmed serving plates.
  13. Fill with the eggplant mixture.
  14. Top with guacamole, yogurt and salsa, then sprinkle with paprika.
  15. Garnish with lime wedges and coriander sprigs, and serve.

Serves 4
Preparation: 10 minutes
Cooking: 20 minutes


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