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.
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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.