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Spicy Pumpkin and Pineapple Vegan Tacos


1kg fresh pumpkin

500g fresh pineapple

1 brown onion

2 cloves garlic

Tio Pablo Adobo de Tamarindo 210g

Salt and cracked black pepper to taste

Tio Pablo Chicas Tortillas, 18 pack

½ cup shredded, purple cabbage

½ cup vegan, coconut yoghurt

½ cup ripped, fresh coriander


Remove the skins from the pumpkin and pineapple and chop into large chunks. Peel the skin off of the onion and garlic cloves, and chop into large pieces.

Place all vegetables into the slow cooker and add the entire jar of Adobo de Tamarindo along with 1/3 cup of water. Season with salt and pepper and stir through. Cook on low heat for about 5-6 hours.

In a small frying pan, warm the Chicas Tortillas 2-3 at a time. Sprinkle a few drops of water onto tortillas to soften, if necessary.

Fill tortillas with cooked vegetables and top with cabbage, yoghurt and coriander. Eat immediately. Serves 4.


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