Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Vegan (of course!)
Okay, so some of you might be thinking to yourselves, “Pumpkin tacos? Yuck!” but stay with me here. This meal does not taste like the stereotypical pumpkin dish, such as your Grandmother’s pumpkin pie or a pumpkin spice latte from Starbucks; moreover, this dish uses a real pumpkin (no pumpkin spice), which tastes basically like a squash. So, don’t worry, I’m not here to combine pumpkin spice with your beloved tacos.
On to the flavor explosion that you are about to encounter. These tacos are going to ramp-up your Taco Tuesdays, Taco Night, or taco addiction. AND, did I mention that there is a spicy aioli that you will want to eat all in one sitting? Yeah, that’s how good this aioli is! You will be putting this aioli on everything. Now, go preheat your oven to 425 degrees Fahrenheit, because the pumpkin tacos are about to begin!
For the tacos:
- One sugar pie pumpkin, cubed (I found mine at Trader Joe’s)
- One tbsp. of water
- Avocado, cubed (I used one avocado for two people)
- Cherry tomatoes, diced (I used about 1/3 of a cup for two people)
- Romaine lettuce, chopped (I used about one head for two people)
- Cooked black beans (I used about two cups for two people)
- Spicy Aioli (see below)
- One tsp. of chili powder
- One tsp. of cumin
- One tsp. of garlic powder
- Taco shells or tortillas
For the spicy Aioli:
- Two cups of raw cashews, soaked in water overnight
- 1/4 of a tsp. of hot sauce (I used this jalapeño-based hot sauce from Trader Joe’s)
- Two cloves of garlic
- 1/2 of a tsp. of chili powder
- 1/2 of a tsp. of cumin
- 1/8 of a tsp. of garlic powder
- The juice from half of a lime
- 1/4 of a cup of water
- Small pinch of salt and pepper
How to make:
- Preheat your oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.
- De-seed and chop the pumpkin into small cubes.
- Place the pumpkin, water, chili powder, and cumin in a large, sealable bag or container, then seal the bag/container and shake to evenly coat the pumpkin.
- Pour the coated pumpkin onto the lined baking sheet, and bake it for 20-25 minutes, or until it is fork-tender.
- While the pumpkin bakes, make the spicy aioli by blending the cashews and the water in a high-speed blender until smooth and creamy, then blend in the remaining aioli ingredients into the cashew cream until fully combined.
- Chop the tomatoes, avocado, and romaine lettuce, then set them aside.
- Once the pumpkin is done baking, assemble your tacos with the pumpkin, lettuce, black beans, avocado, tomatoes, and (lots of!!) the spicy aioli.
- Serve and enjoy!
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