PUMKPIN SPICE TACOS
October is almost over, and it’s finally starting to feel a little bit more like fall. It’s been really hard for me to get into the “fall spirit” when it’s still hot enough for me to wear blue jean shorts.
And I’ll admit it, I can be pretty basic. But that doesn’t mean I am going to throw on a sweater and drink Pumpkin Spice Lattes when its 85 degrees outside.
Although, since the weather is finally starting to get there, I figured it was time to add some pumpkin flavored something in our lives, starting with these Pumpkin Spice Tacos.
These tacos are filled with roasted pumpkin, shredded chicken, black beans & sautéed onions. Topped with avocado, goat cheese and cilantro. Then served with a really spicy sauce.
&&& let me tell you, the flavors literally burst in your mouth.
Since I am 100% the type of person to eat while I cook. Sorry not sorry, I mean, I have to make sure it tastes good right?! I was already feeling kind of full when it was time to eat dinner. So instead of the tacos, I opted for spinach and made mine into a salad!
Doesn’t it look amazing!? The recipe makes probably 12 tacos, so it’s perfect for leftovers and lunches. Aka- you guys know what I am eating for lunch all week! It’s actually a really easy recipe, but I will tell you, it does take about an hour, and there is a lot of cleaning.
BUT IT’S WORTH IT!!
Here are the deets
1 sugar pie pumpkin
2 4oz Chicken breasts
1 Tablespoon Olive Olive
2 Tablespoon Coconut Oil
1 tablespoon honey
3/4 teaspoon Pink Himalayan Salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 cup plain, greek yogurt
1 chipotle chili in adobo (canned), plus 1 teaspoon of adobo sauce
2 clove garlic
1/2 red onion, thinly sliced
1/2 can black beans, rinsed and drained
12 yellow corn tortillas (40 calorie ones from HEB)
2 avocados, sliced into wedges
1 cup fresh cilantro, stems removed and roughly chopped
2 limes, cut into wedges
- Preheat the oven to 450 degree.
- Start by cooking the chicken first. I marinated mine in a raspberry chipotle sauce. In a large sauce pan, put in 1 table spoon and place it on high heat. Once the coconut oil is melted, place chicken in pan, and cook on high for 1 minute. Then reduce the heat to low, flip over chicken, and place the lid on top. Cook for 20 minutes. Do not remove lid! After 20 minutes, turn heat off and leave for 5 minutes.
- Next is the pumpkin. Place the pumpkin in the microwave for 7 minutes. (This makes the pumpkin easy to peel and and cut!) While the pumpkin is in the microwave, in a large mixing bowl, mix 1 tablespoon oil, honey, salt, & cinnamon. When the 7 minutes is up, wait for pumpkin to cool down for a minute or two so that you can handle it easily. Then, peel the pumpkin like you would a potato, slice it in half, remove the seeds, and cut into bite sized square. You will only use half of the pumpkin for this recipe.
- Toss the cubed pumpkin in the mixing boil and evenly coat. Then place pumpkin on a foil lined baking sheet. Roast for about 15 minutes, until pumpkin is soft throughout and turning golden brown on the edges.
- Meanwhile, make the chipotle sauce by combining yogurt, chipotle, adobo sauce, garlic, and a pinch of pink salt in a blender. Blend until smooth, then transfer sauce to a bowl for serving.
- Once the chicken is done, transfer it to the cutting for for shredding. Heat the sauce pan back up, then in the chicken juice, sauté red onion just until it begins to soften, 3 – 4 minutes. Add black beans and warm through, then add pumpkin.
- Heat up tortilla. On another pan, melt about 1/2 TBS of coconut oil and place corn tortillas in the pan high heat. In each warmed tortilla, spread about 1 teaspoons of chipotle sauce down the center. Top with pumpkin mixture, one or two avocado wedges, a of got cheese, cilantro, and a squeeze of lime.
- Or, add as much as desired over 2 cups of spinach!
Nutrition per taco: Calories: 150; Fat: 8.6(g); Sodium: 106.6 (mg); Carbs: 19 (g); Protein: 10.6 (g)
Eat your heart out kids.