Pumpkin Tacos with Mango and Kale   Feeds: 4   Time: 40 minutes   I love pumpkin and tacos so figure why not combine the two. The colors and flavors are so rich and tasty you’ll be asking for seconds.    Ingredients: ½ sugar pumpkin 1 tsp fresh ginger ½ tsp of cinnamon ½ tsp of cumin powder 1 tsp agave (optional) — ½ diced yellow onion 5 diced garlic cloves 1 jalapeno (add another if you like it spicy) 2 tsp cumin powder 16oz. frozen chopped mixed vegetables (corn, peas & carrots) safflower oil or macademia nut oil (best for high heat) handful of chopped cilantro ½ fresh squeezed lemon white corn tortillas sea salt   Taco Toppings: steamed kale with garlic mango with dulse flakes avocado with sea salt goat cheese crumble  2 diced tomato   How to make Pumpkin Tacos?   Step 1: Preheat oven to 375 degrees. Cut ½ the pumpkin into cubes removing the pulp and seeds. Rub oil and sea salt on it and place onto a pan and into the oven for 30 minutes (or more) until the pumpkin is nice and tender.   Step 2:  While the pumpkin is cooking go ahead and dice up the onion, garlic and jalapeno(s). Once you’ve done that, get a pan, add some oil and on medium heat add in the garlic. Watch and stir the garlic for about 30 seconds. Add in the onions and jalapeno and stir-fry it for about a minute. Now, you can add in the frozen vegetables (corn, peas & carrots) to the mix with the cumin powder and salt. Watch and stir for about 15 minutes and then add in some cilantro and fresh squeezed lemon juice. I like to wait until the end to add in a few diced tomatoes, so the veggies do not become watery. Once the pumpkin is cooked. Take off the rind. Now, stir-fry the pumpkin on medium heat in some oil with ginger, cinnamon and cumin powder. If the pumpkin needs it then add in a little agave to sweeten it up.   Step 3: Warm up the tortillas by getting a pan. Add some oil and then flip the tortillas on high to medium heat until they are cooked the way you like it.   Step 4: Add the veggies and pumpkin into the tortilla and some goat cheese crumble. Then you have the luxury to add in any toppings you like to. We added avocado, mango, tomatoes and steamed kale. to make a tasty massive taco. The colors and flavors remind me of California.   Enjoy!

 Pumpkin Tacos with Mango and Kale

 

Feeds: 4  

Time: 40 minutes

 

I love pumpkin and tacos so figure why not combine the two. The colors and flavors are so rich and tasty you’ll be asking for seconds. 

 

Ingredients:

½ sugar pumpkin

1 tsp fresh ginger

½ tsp of cinnamon

½ tsp of cumin powder

1 tsp agave (optional)

½ diced yellow onion

5 diced garlic cloves

1 jalapeno (add another if you like it spicy)

2 tsp cumin powder

16oz. frozen chopped mixed vegetables (corn, peas & carrots)

safflower oil or macademia nut oil (best for high heat)

handful of chopped cilantro

½ fresh squeezed lemon

white corn tortillas

sea salt

 

Taco Toppings:

steamed kale with garlic

mango with dulse flakes

avocado with sea salt

goat cheese crumble 

2 diced tomato

 

How to make Pumpkin Tacos?

 

Step 1:

Preheat oven to 375 degrees. Cut ½ the pumpkin into cubes removing the pulp and seeds. Rub oil and sea salt on it and place onto a pan and into the oven for 30 minutes (or more) until the pumpkin is nice and tender.

 

Step 2: 

While the pumpkin is cooking go ahead and dice up the onion, garlic and jalapeno(s). Once you’ve done that, get a pan, add some oil and on medium heat add in the garlic. Watch and stir the garlic for about 30 seconds. Add in the onions and jalapeno and stir-fry it for about a minute. Now, you can add in the frozen vegetables (corn, peas & carrots) to the mix with the cumin powder and salt. Watch and stir for about 15 minutes and then add in some cilantro and fresh squeezed lemon juice. I like to wait until the end to add in a few diced tomatoes, so the veggies do not become watery.

Once the pumpkin is cooked. Take off the rind. Now, stir-fry the pumpkin on medium heat in some oil with ginger, cinnamon and cumin powder. If the pumpkin needs it then add in a little agave to sweeten it up.

 

Step 3:

Warm up the tortillas by getting a pan. Add some oil and then flip the tortillas on high to medium heat until they are cooked the way you like it.

 

Step 4:

Add the veggies and pumpkin into the tortilla and some goat cheese crumble. Then you have the luxury to add in any toppings you like to. We added avocado, mango, tomatoes and steamed kale. to make a tasty massive taco. The colors and flavors remind me of California.

 

Enjoy!

Comment