Get your veggie-fill with these rainbow squash tortillas! They’re quick to assemble, and the pineapple salsa and yoghurt sauce make for an extra flavoursome treat.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
For the sauce
¼ cup full-cream yoghurt
3 tbsp sriracha
For the salsa
½ pineapple, chopped
3 tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced
For the tortillas
12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 tbsp smoked chilli flakes

METHOD
1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Rainbow squash tortillas with pineapple salsa and yogurt sauce appeared first on MyKitchen.

Whenever you are trying to save on your grocery budget, freezer finds will always be your friends. We grabbed some frozen hake portions and used them to whip up the best fish tacos ever.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 nectarine, diced
1 cup diced fresh pineapple
½ red onion, peeled and diced
2 tbsp chopped coriander
1 chilli, finely sliced
Juice and zest of 1 lime
4 frozen hake fillets, defrosted, cut into chunks
1 tbsp Mexican spice
2 tbsp olive oil
½ cup coconut milk
4 tacos
Shredded lettuce, to serve
Guacamole, to serve

METHOD
1. Mix the nectarine, pineapple, onion, coriander, chilli and lime zest together. Squeeze the lime juice over. Set aside the salsa until ready to use.
2. Rub the fish with Mexican spice. Heat the oil in a pan and sear the fish on all sides.
3. Add the coconut milk and simmer for a few minutes until the fish is just cooked through.
4. Fill tacos with the shredded lettuce, salsa and guacamole. Top with fish.
5. Drizzle with leftover coconut sauce and serve.

The post Coconut fish tacos with pineapple salsa appeared first on MyKitchen.