If you aren’t sure what do to with those pumpkins from Halloween decorating I have the perfect solution. Basically the solution to all problems if you ask my husband. Tacos.
I used a Kabocha squash (otherwise known as Japanese Pumpkin) but regular pumpkin works great here as well. I love Kabocha for it’s sweet flavor and you can find it with the spaghetti and acorn squash in the store.
This recipe uses half of a pumpkin but you can cube the other half and place it in the fridge for another meal. It makes a great side dish or you can roast and puree it for a recipe.
This taco meat has a mild spiciness to balance out the sweetness of the pumpkin and ground turkey or chicken works great here as they take on the spices well. I’ll be making it again to put in enchiladas too.
My chorizo recipe isn’t really “authentic”. Chorizo tends to be really oily so I came up with a healthier version that has the spices my family loves but not all the oil.
I made some cabbage slaw for added crunch and topped with salsa verde. You could also use shredded lettuce and a red salsa too. I think the pumpkin and salsa verde go together really well. Sliced radishes would give a nice crunch as well.
Turkey Chorizo and Pumpkin Tacos
Ingredients
For Roasted Pumpkin:
- 1/2 a kabocha pumpkin (or pie pumpkin)
- 1 teaspoon cumin
- 1/2 teaspoon ancho powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
For Turkey Chorizo:
- 1 1/2 pounds ground turkey (or chicken)
- 1 Tablespoon garlic powder
- 1 1/2 Tablespoons smoked paprika
- 1 Tablespoon cumin
- 1/4 teaspoon chiptole powder (more for spicier)
- 1 teaspoon ancho powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 Tablespoons white vinegar
For Mexican Slaw:
- 1/2 head cabbage, thinly sliced (4-5 cups)
- 1 white or red onion, thinly sliced (1 cup)
- 2 Tablespoons olive oil
- 1/4 cup lime juice
- 1 Tablespoon sugar
- pinch black pepper
- 1/2 teaspoon kosher salt
- 1/2 bunch cilantro, leaves only
For serving:
- Street taco tortillas
- Salsa verde
- Queso Fresco or other Mexican cheese, if desired
Instructions
Make the slaw first:
- Combine everything in a ziptop bag, seal closed squeezing out as much air as possible.
- Chill for at least 30 minutes.
Roast the pumpkin:
- Peel, seed and cube the pumpkin in small cubes (I did about 1/2 inch).
- Toss with spices and olive oil and spread out on a large baking sheet. Bake at 400 degrees for 25 – 30 minutes or until cooked through.
Make the turkey chorizo:
- While the pumpkin is roasting cook the chorizo. Combine everything in a large saucepan and cook until meat is cooked through, breaking up meat as it cooks. Toss with pumpkin when done.
To serve:
- Drain slaw from any liquid in bag and place in warmed tortillas with pumpkin chorizo and top with salsa and cheese (if using).
