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.
Ingredients
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
Tacos
4 grain-free tortillas
1 cup pumpkin seeds, toasted
Cilantro, chopped
Directions
- Prepare pumpkin. Preheat oven to 400 degrees F. Lightly oil baking sheet.
- Combine pumpkin with oil, lime juice and cayenne. Spread on baking sheet and bake 25-30 minutes.
- Prepare cream. In high speed blender, combine all ingredient and process until smooth and creamy. Add nut milk as needed to reach desired consistency.
- Prepare cabbage slaw. In large bowl, combine shredded cabbage with juice and diced jalapeno.
- To assemble tacos, add cabbage to tortillas and top with pumpkin. Add pumpkin seeds and drizzle with avocado cream. Sprinkle with fresh cilantro.
- Serve with homemade tortilla chips.
Variations:
- Sub sweet potato or any squash in place of pumpkin for year-round fun.
- Want more green? Serve in romaine hearts instead of tortillas.