Flashback to Flutter Magazine, Issue No. 1 (i.e. Fall 2013) where we joined forces with Danielle Steckler of Paper Palate to bring you some festive flavors of Fall with Pumpkin Spice Tacos. With a dash of sugar and spice, they are full of what makes this season so nice. We paired them with a crisp white wine from Cambria. These mini tacos were so good…quite literally devoured in minutes by our team post shoot and we know you’ll love them. As the saying goes, you can carve your pumpkin and eat it too! 😉
Pumpkin Spice Tacos
Yields: 8 servings (2 tacos each)
Pumpkin Filling
– 1 small Japanese pumpkin, peeled and cut in to 1″ cubes
– Olive oil (enough to lightly coat pumpkin cubes)
– Salt (to taste)
– 1 tsp cinnamon
– 1 tsp cumin
– 1 tsp chili powder
– 1 tsp ground ginger
– 1 tbsp sugar
Preheat oven to 400 degrees. Mix all of above ingredients and roast for twenty minutes or until done. Pro Tip! If you pop the pumpkin in a microwave for a few minutes, the skin will peel off much easier.
Taco Time!
– Mini corn tortillas (approx. 16)
– 2 cups thinly sliced green cabbage
– Juice of 1 lemon
– 1/2 tsp chili flakes
– Olive oil
– Salt
– Crumbled feta cheese
– Cilantro leaves
Toss cabbage with lemon juice, salt, chili flakes and olive oil. Let sit till it begins to wilt.
Assemble tacos – tortilla first, then roasted pumpkin, spicy cabbage, feta and top with cilantro leaves. Enjoy!
As seen in Flutter Magazine, Issue No. 1
Photography: Nancy Neil | Styling: Kelly Oshiro | Food + Cocktail: Paper Palate | Water Color Menus: Rebekah Miles | Glassware + Lanterns: Upstairs Pierre Lafond | Linens: Rachel Craven Textiles | Tables: Vintage Vignettes | Flowers: Florabundance
Leave a Reply