Leftover pumpkin tacos
Enjoy a taste of autumn with this healthy pumpkin taco recipe, ready in just 35 minutes. Recipe and image courtesy of Opies, bennettopie.com
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves: 4
Ingredients
- 1 tbsp olive oil
- 300g leftover cooked pumpkin (or any squash), diced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- salt and pepper, to taste
- 8 small soft corn tortillas
- 100g feta cheese, crumbled (or plant-based alternative)
- ½ red onion, thinly sliced
- ½ jar Opies mini gherkins, sliced
- fresh coriander leaves, to garnish
- lime wedges, to serve
Method
Step 1
Heat the olive oil in a large frying pan over a medium heat. Add the diced pumpkin and sprinkle with ground cumin, paprika, garlic powder, salt and pepper. Cook, stirring occasionally, until the pumpkin is heated through and lightly browned, about 5-7 minutes.
Step 2
Warm the corn tortillas in a dry frying pan or microwave according to pack instructions.
Step 3
Divide the cooked pumpkin evenly among the warm tortillas. Top each taco with crumbled feta cheese, thinly sliced red onion and sliced mini gherkins. Garnish with fresh coriander.
Step 4
Serve immediately with lime wedges on the side.
