Pumpkin Tacos Recipe - Allrecipes.com
Pumpkin Tacos Recipe
  • READY IN 32 mins

Pumpkin Tacos

Recipe by  

"Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro."

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Ingredients Edit and Save

Original recipe makes 12 tacos Change Servings
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Directions

  1. Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 7 mins
  • READY IN 32 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2008

Crazy good vegan grub. I never would have thought to use pumpkin for tacos. It only needed a little help. I felt that the squash would compliment a touch of the Carribean so I chopped it small and added a can of rinsed black beans for protein, a one inch piece of ginger (minced), a dash of chipolte hot sauce, a pinch of allspice, and a squeeze of lime over it. I just stirred in the topping ingredients and served it with a pile of tortillas, yellow rice, and fruit salad.

 
Most Helpful Critical Review
Dec 04, 2007

I was really excited to try this recipe but also found that it was a little bland.

 

9 Ratings

Nov 29, 2011

Soooo good! although i mostly only borrowed the idea of a pumpkin taco - added garam masala, cinnamon and maple syrup to pumpkin while it simmered in apple juice, added indian spiced chicken with lots of cayenne and sauteed collards with black eyed peas, all rolled up in a soft taco topped with tomatoes and avocado - just like my favorite burrito at Mamacitas in Asheville, NC!

 
Sep 25, 2009

I cooked butternut squash instead of pumpkin, with the onion. This recipe made a great tasting filling inside of homemade whole wheat tortilla shells!

 
Oct 23, 2008

I enjoyed this! Given the other reviews I spiced it up a little more with 1 tsp of coriander and ground red pepper, as well as a little cayenne and white pepper. I also used a vegetable bouillon cube dissolved in 1/2 cup hot water rather than stock and added some fake meat crumbles. In some fresh corn tortillas it was delicious, and all the garnishes gave it an interesting blend of vegetable tastes. It was just a little bit bland, I'll probably spice/salt it up more next time. I never would have thought to make something like this. Thanks!

 
Feb 03, 2011

Absloutly wonderful. But dont expect similar flavor or texture to beef tacos.

 
Nov 06, 2007

Sorry, but I found the filling for the tacos to be pretty bland. I used corn tortillas and they were all you could taste...plus they crumbled and resulted in a very messy meal!

 
Nov 30, 2012

I used a different winter squash in place of pumpkin, but I bet the taste is not far off. The onion and tomato taste fantastic with the squash flavor. Definitely a keeper.

 

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Nutrition

  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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