Pumpkin Tacos (with Fresh Pumpkin!)

Maura Knowles - The Upside Blog by Vitacost.com

by | Read time: 1 minute

Fresh pumpkin recipes don’t come around as often as ones that use pumpkin puree. But it’s a mistake to overlook the OG (original gourd, that is). Cubes of pumpkin play a big part in these delicious, vegetarian pumpkin tacos – but they aren’t the only fresh ingredient stealing the show. Crunchy cabbage and spicy homemade avocado cream also load these tortillas with delicious, plant-based flavor.

Fresh Pumpkin Tacos on Wood Background | Vitacost.com/blog


Baked Pumpkin

4 cups pumpkin, cubed
Avocado oil
Juice of 1 lime
Cayenne pepper, to taste

Spicy Avocado Cream

1 avocado
1/4 cup avocado oil
1/4 cup cilantro, chopped
1 large poblano pepper
Juice of 1 lime
Pinch sea salt
Unsweetened nut milk, as needed for texture

Colorful Cabbage Slaw

1 cup purple and green cabbage, shredded
Juice of 1 lime
1 jalapeño, diced


4 grain-free tortillas
1 cup pumpkin seeds, toasted
Cilantro, chopped


  1. Prepare pumpkin. Preheat oven to 400 degrees F. Lightly oil baking sheet.
  2. Combine pumpkin with oil, lime juice and cayenne. Spread on baking sheet and bake 25-30 minutes.
  3. Prepare cream. In high speed blender, combine all ingredient and process until smooth and creamy. Add nut milk as needed to reach desired consistency.
  4. Prepare cabbage slaw. In large bowl, combine shredded cabbage with juice and diced jalapeno.
  5. To assemble tacos, add cabbage to tortillas and top with pumpkin. Add pumpkin seeds and drizzle with avocado cream. Sprinkle with fresh cilantro.
  6. Serve with homemade tortilla chips.


  • Sub sweet potato or any squash in place of pumpkin for year-round fun.
  • Want more green? Serve in romaine hearts instead of tortillas.