Vegan Pumpkin Tacos
How to make delicious, spicy Mexican pumpkin tacos which taste absolutely incredible. They are simple, tasty and fun.
Summer is here so in our household that means one thing: bring the pumpkin tacos and enjoy them with spicy margaritas on the balcony. Our Mexican pumpkin tacos are spicy, filling, have a great texture and are super easy to make.
The main ingredient is a Hokkaido pumpkin, roasted with a little cayenne pepper on it. Cayenne pepper on a pumpkin? The sharp and spicy cayenne pepper works like a charm with the sweetness from the pepper. The result is a seriously well balanced sweet and spicy pumpkin, perfect for a vegan taco.
What's a pumpkin taco exactly?
I'm sure you had tacos before, as they are a Mexican traditional dish consisting of a hand-sized tortilla topped with a dedicated filling. Most tacos have meat in them, but we wanted to create a vegan option which is just as filling and tasty.
Our pumpkin tacos are an alternative to the Mexican street food classic, only that our vegan tacos are nutritious, quick and easy and have absolutely no animal product in them. You can add vegan cheese, vegan sour cream and even thin slices of vegan Texan brisket if you want.
We picked pumpkin tacos because pumpkin is a fantastic source of provitamin A beta-carotene and vitamin A and some vitamin C. Pair it with the sweet pointed red peppers, a little sliced onions and you can a delicious, easy tacos.
How to make a super easy pumpkin taco
The trick to making the best pumpkin taco? Is to add cayenne pepper to the pumpkin when you roast it. The spiciness from the cayenne pepper will complement the pumpkin so well, you will never have anything else in your tacos.
In fact, I learnt the cayenne pepper trick when I was making sweet potato mash. Cayenne pepper really complements all sweet vegetables.
To make the pumpkin tacos, oven roast the pumpkin and the red peppers together. To make around 8 medium-sized tacos, I recommend using one medium-sized Hokkaido pumpkin and 8 red peppers.
Slive the pumpkin, drizzle with olive oil, cayenne pepper and season with some salt and peppercorn.
Cut your peppers in half and place on a roasting tray. Drizzle with oil, salt and peppercorn.
You can roast both the pumpkin and the red peppers in the oven at the same time. You know the veggies will be ready when the pumpkin is tender and the red pepper has some charred parts on the skin.
Very important: when using Hokkaido pumpkin you don't have to remove the skin from the roasted pumpkin. We eat it in our pumpkin tacos and we love it. It's not for everyone, however. If the skin bothers you. scoop the pumpkin flesh and discard of the skin.
When your veggies are ready, grab a tortilla wrap (we used medium-sized corn tortillas) and lay it on a plate. Add two halves of red pepper, a couple of slices of pumpkin, a few slices of freshly sliced red onion. Top up with vegan sriracha, vegan sour cream and some freshly chopped coriander. If you need a bit of zest, squeeze some fresh lime juice over the tortilla. Enjoy them fresh with some grilled corn or some mango habanero salsa.
How to store pumpkin tacos
If you happen to have any pumpkin tacos leftover, make sure to add the ingredients in airtight containers. We recommend assembling the pumpkin tacos and eating them right away. So it's best to store each ingredient in different airtight containers, in the fridge.
They keep for about 2-3 days in the fridge although it's best you eat the second morning so can enjoy the freshness of the pumpkin. To warm up the pumpkin and peppers, simply grill them a little on medium heat. Enjoy!
Love Mexican food? Why not try our vegan chili sin carne. It's easy, quick and super delicious.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
These quick and easy vegan pumpkin tacos are made with oven-roasted pumpkins and red peppers, topped with delicious vegan sour cream and fresh coriander. They are super simple, filling and they taste delicious. Learn how to make Mexican pumpkin tacos.
- 1 medium Hokkaido pumpkin
- 8 medium red pepper
- 2 medium red onion
- 1 medium lime
- 8 tbsp vegan sour cream
- 8 tbsp sriracha
- 1 tsp cayenne pepper
- 4 tbsp olive oil
- 1 wt. oz fresh herbs (ideally coriander)
- 8 medium corn tortilla
- Preheat the oven to 200C / 390F.
Half and deseed the pumpkin. Slice the pumpkin and place on a baking tray. Drizzle with two tbsp olive oil, salt, pepper and add the cayenne pepper seasoning.
- Half and deseed the red peppers. Place on a different baking tray, drizzle with the remaining two tbsp olive oil and season with salt and pepper.
- Bake the pumpkin the red peppers in the centre of the oven for around 20 minutes until the pumpkin is tender and red pepper looks blackened at parts. You can add both trays at the same time, underneath each other. Place the pumpkin tray at the top.
- In the meantime, slice both onions as thinly as you can manage. When the veggies are roasted it's time to assemble the pumpkin tacos.
- Take the tortilla wrap and lay on a plate. Add the sliced onion, two halved of red pepper, a couple of slices of pumpkin.
- Drizzle around 1 tbsp of vegan sriracha sauce and add 1 tbsp of vegan sour cream. Squeeze some fresh lemon juice, scatter some freshly chopped coriander leaf and serve immediately.
- Preheat the oven to 200C / 390F.
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12 g||15%|
|Saturated Fat 3 g||14%|
|Trans Fat 0 g||5%|
|Polyunsaturated Fat 1 g|
|Monounsaturated Fat 7 g|
|Cholesterol 7 mg||2%|
|Sodium 576 mg||25%|
|Total Carbs 42 g||15%|
|Dietary Fiber 6 g||20%|
|Sugar 14 g||27%|
|Protein 6 g||13%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
What do you think?
Did you like this recipe? Do you have any questions or suggestions? Leave a comment below.
What can I replace coriander with?
Hi Carmen, thank you for your comment. I recommend using parsley. My husband doesn't like coriander either but he's ok with parsley in any food. :)