Pumpkin Spice Tacos

Pumpkin Spice Tacos: sometimes a bandwagon is a very good thing. (Yes, they’re savory.)

Pumpkin Spice Tacos #vegetarian #vegan #gf #dairyfree

Pumpkin Spice Tacos

Not long ago, the advent of fall made itself known via the onslaught of pumpkin spice everything, everywhere. Judging by my social media streams, roughly half the population couldn’t possibly be more stoked about it, while the other half rolled their eyes at the now annual flavor phenomenon. Clearly in the latter crowd, a friend posted this picture:

On display at the Rosepepper Cantina in Nashville

On display at the Rosepepper Cantina in Nashville.

And being me, I thought, ” . . . that actually sounds pretty good.” Okay, not as in a sugared-up dessert, but with savory spices, in a vegetarian Southwest context. What’s not to love? By the way, the pic above, from the Rosepepper Cantina? They have a long history of hilarious signage – check out a collection of their hits here

The cabbage slaw in the recipe is our Baja Slaw (I pretty much look for any excuse to make it). If you do corn, feel free to use regular corn tortillas, but I have to give a shout-out to Paleo Cupboard for their absolutely delicious grain-free recipe. I’ve tried other decent-to-good paleo tortilla recipes before, but this one is seriously legit.

Enjoy with a pumpkin spice latte or a good tequila, your call.

Pumpkin Spice Tacos
Prep time
Cook time
Total time
Pumpkin Spice Tacos: it's probably not what you think.
Recipe type: Entree
Cuisine: Vegetarian
Serves: 6-8
  • 4 cups pumpkin, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • 6-8 corn tortillas (or paleo tortillas from Paleo Cupboard, linked in post)
  • 1-2 cups Baja slaw (Apron Strings recipe link in post)
  • 1 avocado, cubed
  • ½ cup cilantro, chopped
  • 1 lime, sliced
  1. Preheat oven to 400. Toss cubed pumpkin in olive oil with seasonings. Spread out in a single layer on a greased or parchment-lined baking sheet. Roast, tossing occasionally, until tender and golden brown, approximately 25-30 minutes.
  2. Prep slaw and toppings while the pumpkin bakes. Warm tortillas in a skillet or in microwave.
  3. When pumpkin is finished, spoon into center of each tortilla. Top with slaw, avocado, cilantro, and a squeeze of lime. (Hot sauce of your choice too, of course.)


— posted by Anne

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