These Epic Pumpkin Tacos are loaded with the best of fall flavors!
IT’S HERE – The 2017 Virtual Pumpkin Party!!! This year I’m bringing these epic pumpkin tacos to the party, but in 2016 I made chipotle pumpkin hummus, and in 2015 I made vegan pumpkin gnocchi. However, I think this year’s recipe is my best one yet.
I won’t talk your ear off about these tacos, but I just wanted to say, from the bottom of my heart (and before everything gets hectic during the holiday season), that whoever you are, wherever you are, reading this blog – I wish you true peace, happiness, and joy in your lives. I’ll see you later this week with another recipe :)
OH! P.S. – I’m going to Disney World with my family in March (!!!!!), and I’m wondering if y’all would like to see some foodie highlights from the parks? (i.e. Dole Whip, Mickey bars, The Grey Stuff (it’s delicious!), and other treats from the World Showcase). Maybe a copycat recipe? Let me know in the comments :)
Epic Pumpkin Tacos
Ingredients
Roasted Pumpkin
- 1 Sugar Pumpkin about 4 cups when broken down
- Glug Olive Oil or Neutral Vegetable Oil
- 1/2 Tsp Salt
- Black Pepper to taste
- 1 Tsp Garlic Powder
- Pinch Cayenne optional
Avocado Crema
- 1 Avocado pitted
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Water or more to thin
- 1/4 Cup Fresh Cilantro or sub parsley
- 1/2 Jalapeño ribs and seeds removed
- Juice from 1 Lime
- 1/4 Tsp Salt
- Black Pepper to Taste
Tangy Purple Cabbage Slaw
- 1 Cup Purple Cabbage very thinly sliced
- Juice from 1 Lime
- 2 Tsp Maple Syrup
- 1/4 Tsp Salt
The Rest of the Tacos
- Corn or Wheat Tortillas
- Roasted Pumpkin Seeds
- Pomegranate Arils
- Diced Jalapeño
- Sprouts
Other Possible Toppings
- Any type of salsa you like
- Sour Cream
- Hot Sauce
Instructions
Roasted Pumpkin
- Preheat the oven to 400 degrees F.
- Take your sugar pumpkin and break it down. This is how I did it – I cut off the top, then scooped out the seeds and goo (I reserved the seeds for roasting.) Then, I cut the bottom off the pumpkin, and cut the remaining part into quarters. I used a veggie peeler to remove the skin (it is not edible). Then, I took the cleaned and skinned pumpkin “meat” and chopped it into inch-ish sized cubes. The final yield should be about 4 cups.
- Toss the pumpkin cubes with the oil, salt, and spices.
- On a baking sheet lined with parchment paper, roast in the oven for 30-40 minutes, or until tender but still firm.
- While the pumpkin is roasting, make the avocado crema and cabbage slaw.
Avocado Crema
- Take all of the avocado crema ingredients and blend in a blender until smooth and creamy. Add more water to thin if necessary (however, too much water will dilute the taste.)
- Taste and adjust seasonings – i.e. add more salt or pepper.
Tangy Cabbage Slaw
- In a bowl, mix together the lime juice, salt, and maple syrup.
- Marinate the thinly sliced cabbage in the mixture while the pumpkin is roasting in the oven.
- Make sure you “drain” the cabbage from the marinade before adding to the tacos!
Putting It All Together
- Everyone loads up their tacos differently, but this recipe should yield about 4-6 tacos (or two per person).
- Take your corn tortillas and fill them with the roasted pumpkin and tangy cabbage slaw. Drizzle everything with the avocado crema. (You may have some left over in the end. It’s delicious as a salad dressing!)
- Add whatever toppings you like. I used roasted pumpkin seeds, pomegranate, diced jalapeño, cliantro, and sprouts, but you can use whatever you like. Roasted pumpkin is a blank canvas – it’ll go with almost everything!
- Enjoy!
Notes
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