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Roasted squash and mango soft tacos

In Mexico, the cheeses are very subtle and creamy, unlike the punchy cheddars we have in the UK. Feta may seem a weird choice, but it works well; opt for a creamy feta instead of a salt or long cured. Wensleydale is also a good substitute for Mexican cheese. In the summer, swap the squash for sweetcorn, it’s delicious! Simply strip the corn off the cob carefully using a knife and then roast for about 10 minutes or until starting to colour. For a vegan version omit the cheese altogether or use a vegan feta.

Roasted squash and mango soft tacos Recipe: Veggie Magazine


1 small butternut squash

2 tbsp rapeseed oil

Salt and pepper

100g mild feta, or Wensleydale

Zest and juice of 1 lime

2 tbsp rapeseed oil

1 jalapeño or green chilli, seeds removed and finely chopped

10g fresh coriander, finely chopped (about 3 tbsp)

2-4 spring onions, thinly sliced

12 corn tortillas, shop bought or homemade (see recipe)

1 ripe mango, peeled, halved, pit removed and sliced into 12 long strips

lime wedges, to serve

For the Corn Tortillas

Makes 20-35 depending on size

250g masa harina

330ml hot tap water


  • Preheat the oven to 200°C / Gas Mark 6.
  • Peel the squash, cut in half lengthways and scoop out the seeds. Slice into small 1.25cm (½ inch) cubes. Drizzle with 1 tablespoon of oil, season with salt and pepper and roast for 15-20 minutes. 
  • Meanwhile combine the feta, lime zest, lime juice, remaining oil, jalapeño, coriander and spring onions in a bowl. Add the squash to the bowl when roasted. Season with salt and pepper, taste and adjust the seasoning.
  • Toast the tortillas individually over a gas burner or spread in a single layer on a baking sheet and place under the grill for 1-2 minutes, turning to char both sides. To serve, place a spoonful of the squash mixture on the tortilla and top with a mango slice and serve with lime wedges.
  • For the Corn Tortillas

    In a large bowl combine the masa harina with the hot water to form a dough. Leave covered with clingfilm or a tea towel for 15 minutes. Knead in more water if necessary; the texture should be like soft clay but not sticky.
  • To form the tortillas, pinch off a piece of dough and roll into a ball. Have a little pot of cold water nearby to dip your fingertips into when rolling if the dough feels a little dry. 15g balls make 8-10cm tortillas and 25-30g balls make 12-15cm tortillas
  • Place the dough ball between two sheets of clingfilm (two plastic bags also work well) and either roll out into a 3mm thick circle with a rolling pin or use a tortilla press.
  • Peel the plastic off the top of the tortilla, then place the uncovered side of the tortilla in your palm and, at an angle, carefully remove the other piece of plastic.
  • In a dry, medium-hot frying pan, gently place your tortilla so as not to trap any air and cook for 30 seconds or until the tortilla releases itself from the pan. Turn over and cook the other side for 30-45 seconds. Turn once more.
  • Hopefully the tortilla will puff; you can help it along by gently pressing the edges with a spatula when you see a bubble forming. Don’t worry if it does not, just look for small specs of brown to appear.
  • Have a folded clean tea towel by the side and as you make the tortillas tuck them in the tea towel to keep them warm.
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