Butternut and pineapple tacos

Simple and tasty.

Ingredients

- Butternut squash (1)
- Pineapple (500g)
- Olive oil (4 Tbs)
Marinade:
- Orange juice (3 Tbs)
- Apple cider vinegar (1 Tbp)
- Paprika (1.5 Tsp)
- Chili powder (1.5 Tsp)
- Cayenne (1/2 Tsp)
- Dried thyme (1.5 Tsp)
- Ground coriander (1.5 Tsp)
- Ginger (4 cm piece)
- Garlic (2 cloves)
- Koster salt (1 Tsp)
- Black pepper (1 Tsp)
Tacos & Toping:
- Corn tortilla (12)
- Avocado (1)
- Onion (1/2)
- Lime (1)
- Fresh coriander (1/2)

Instructions

The marinade:
1. Put all the marinade ingredients and 2 Tbs of olive oil in a large bowl.
Butternut squash:
1. Pre-heat the oven at 180 C.
2. Cut the butternut squash in 1 cm cubes.
3. Put the cubes in the marinade bowl and coat it, then let it there for 10 minutes.
4. Put the cubes on a baking tray and roast it in the oven 45 minutes.
For the pineapple:
1. Cut the pineapple in 1 cm cubes.
2. Put the cubes in the remaining marinade bowl and coat it, then let it there for 5 minutes.
3. Put the cubes on a baking tray and roast it in the oven 30 minutes.
4. 5 minutes before the end, put back the roast with 2 Tbs of olive oil.
For serving:
1. Cut the onions in little dice.
2. Cut the avocado in little dice.
3. Pluck the leaves from the coriander.
4. Heat the tortillas (Oven or microwave).
5. Assemble tacos by putting everything together in the tortillas depending on your taste.
6. Serve with a lime slice.

Notes

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