RECIPE: Pumpkin Tacos
RECIPE: Pumpkin Tacos
These pumpkin tacos are a quick, flavourful way to use up leftover autumn squash. Spiced with cumin and paprika, and topped with feta, gherkins, and coriander, they make a cosy, seasonal meal for crisp autumn nights.
Prep: 15 minutes
Cooking time: 20 minutes
Ingredients:
- 300g leftover cooked pumpkin, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small soft corn tortillas
- 100g feta cheese, crumbled
- 1/2 red onion, thinly sliced
- ½ jar Opies Mini Gherkins, sliced
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the diced pumpkin to the skillet and sprinkle with ground cumin, paprika, garlic powder, salt, and pepper.
- Cook the pumpkin, stirring occasionally, until heated through and lightly browned, about 5-7 minutes.
- Warm the corn tortillas in a dry skillet or microwave according to package instructions.
- Divide the cooked pumpkin evenly among the warm tortillas.
- Top each taco with crumbled feta cheese, thinly sliced red onion, and sliced Opies Mini Gherkins.
- Garnish the tacos with fresh cilantro leaves.
- Serve the leftover pumpkin tacos immediately with lime wedges on the side for squeezing.
Enjoy these flavourful and unique tacos as a delicious way to use up leftover pumpkin!
Recipe courtesy; www.bennettopie.com
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