Tacos with salsa and guacamole

Quick and easy to make, this filling and colourful main course is low in saturated fat but high in flavour. It is a great recipe to tempt even the most ardent of meat–eaters into enjoying a vegetable–based meal.

Tacos with salsa and guacamole


  • Eggplant and pumpkin filling
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 eggplant, about 280 g, cubed
  • 1 butternut pumpkin, about 700 g, halved, seeded, peeled and cubed
  • 1 large zucchini, about 170 g, cubed
  • ¼ teaspoon chilli powder
  • ½ teaspoon ground cumin
  • 1 clove garlic, crushed
  • 1 can tomatoes, about 400 g
  • salt and pepper
  • Guacamole
  • 1 large ripe avocado
  • juice of ½ lime
  • Tomato salsa
  • 3 ripe tomatoes, diced
  • ½ red onion, finely chopped
  • ⅓ cup chopped fresh coriander
  • 8 taco shells, about 85 g in total
  • ⅔ cup (160 g) low–fat natural yogurt
  • pinch of paprika
  • lime wedges
  • sprigs of fresh coriander to garnish


  1. Heat the oil in a large saucepan, add the onion and eggplant, and fry for 5 minutes over a high heat, stirring frequently, until the vegetables are lightly browned.
  2. Add the butternut pumpkin and zucchini, then stir in the chilli powder, cumin and garlic.
  3. Pour in the canned tomatoes with their juice, and add seasoning to taste.
  4. Bring to the boil, breaking up the tomatoes with a wooden spoon.
  5. Cover the pan and simmer for about 15minutes, stirring occasionally, until the pumpkin is just tender.
  6. Check occasionally to ensure that there is enough liquid in the pan and add a little water, if necessary.
  7. Meanwhile, preheat the oven to 180°C.
  8. To make the guacamole, halve and stone the avocado, scoop out the flesh into a bowl and mash it with the lime juice.
  9. Mix together all the ingredients for the salsa in a separate bowl.
  10. Set the guacamole and salsa aside.
  11. Put the taco shells on a baking tray and warm them in the oven for 3–4 minutes.
  12. Transfer the taco shells to warmed serving plates.
  13. Fill with the eggplant mixture.
  14. Top with guacamole, yogurt and salsa, then sprinkle with paprika.
  15. Garnish with lime wedges and coriander sprigs, and serve.

Serves 4
Preparation: 10 minutes
Cooking: 20 minutes


Amazing Vegetables

Click here for more cookbooks...

More Recipes

Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.