I made these tacos as part of a Sunday lunch for some wonderful women. We followed them with the eggplant curry from earlier in the week and then brown butter tahini chocolate chip cookie cups (from I will not eat Oysters my favourite blog for cookie recipes!) topped with vanilla ice cream. It was a feast and exactly what Sunday lunch with your friends should be.

These would be perfectly satisfying as a meal on their own though! It makes 8 tacos so you can decide how many that serves in your house…

The pumpkin is spiced and crispy, the radish has crunch and the goats cheese adds sharp saltiness. It’s a flavour party and the perfect taco for these winter vibes.

I used these incredible green tomatoes from Adelaide but any tomato will work,- green tomato would be amazing as they have a tart flavour.

Serves 2-4

Ingredients

400g pumpkin, skin removed, diced in 1-2cm chunks

1 Tbs extra virgin olive oil

1/2 tsp smoked paprika

1/2 tsp cumin, ground

1/4 tsp ground coriander

1/4 tsp chilli powder

Cabbage

2 cups shredded red cabbage

1/4 tsp salt

juice and zest of 1/2 a lime

Salsa

1 small avocado, diced

1 tomato, diced ( I used green tomato)

1/3 cup coriander leaves

1/2 cup finely sliced spring onion

1 chilli, finely diced

juice and zest of 1/2 a lime

To serve

2 Tbs chèvre goats cheese

Radish, coriander and chilli to garnish

8 Tortillas

Directions

Preheat oven to 190 degrees Celsius. Line a baking tray with parchment paper.

Toss pumpkin in the oil and spices and then spread in a single layer on your lines tray. Roast for 30 minutes or until it’s crispy .

Meanwhile toss the cabbage with the salt and lime juice and zest. Set aside in a non reactive bowl.

Place all salsa ingredients in a medium bowl and toss to combine.

When everything is ready to go,heat the tortillas in a dry pan for 30 seconds each side so that they’re warm and pliable.

Place cabbage on first, top with pumpkin, salsa and goats cheese, garnish as desired then season – and you can always add a little kewpie too!

HH. x