You don’t need a spit – or even meat – for real-deal tacos al pastor. Create a vegan version of this Mexican street food institution with nutty, roasted butternut squash and a whole slew of seasonings. Layer in corn tortillas with chunks of pineapple, a squ... You don’t need a spit – or even meat – for real-deal tacos al pastor. Create a vegan version of this Mexican street food institution with nutty, roasted butternut squash and a whole slew of seasonings. Layer in corn tortillas with chunks of pineapple, a squeeze of fresh lime, crunchy cabbage or radishes, and onion as desired. Read More Read Less
Ingredients 10 Servings
- 1/4 cup extra-virgin olive oil
- 4 teaspoons McCormick Gourmet™ Ancho Chile Pepper
- 2 teaspoons McCormick® Garlic Powder
- 1 1/2 teaspoons McCormick® Ground Cumin
- 1 1/2 teaspoons McCormick® Oregano Leaves
- 1 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 3/4 teaspoon McCormick® Smoked Paprika
- 1/8 teaspoon McCormick® Ground Cloves
- 2 teaspoons salt, divided
- 1/8 teaspoon McCormick® Coarse Ground Black Pepper
- 2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1/2 pineapple, peeled, cored and sliced into rings
- 4 tablespoons lime juice, divided
Shredded green cabbage, (about 2 cups)
- Very thinly sliced radishes (about 2 cups)
- Corn tortillas, warmed
- Chopped white onion, (optional)
- 1 Place one oven rack in lowest position and another rack in highest position. Preheat oven to 450ºF. Mix oil, spices, 1 3/4 teaspoons of the salt and pepper in a large bowl with wire whisk. Add squash; toss to coat evenly. Arrange squash in single layer on parchment-lined shallow baking pan. Set aside.
- 2 Arrange pineapple slices in single layer on a separate parchment-lined shallow baking pan. Drizzle with 2 tablespoons of the lime juice.
- 3 Place pan with squash on lowest oven rack. Place pan with pineapple on highest oven rack. Roast 30 to 35 minutes or until squash is tender and lightly browned, stirring squash and flipping pineapple halfway through cooking.
- 4 Meanwhile, toss cabbage with remaining 2 tablespoons lime juice and 1/4 teaspoon salt in large bowl.
- 5 Remove squash and pineapple from oven and let cool slightly. Chop pineapple into bite-size chunks. To serve, layer squash and pineapple in warm corn tortillas; top with cabbage or radishes and chopped white onion, if desired.
NUTRITION INFORMATION(per Serving)
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