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Pumpkin Tacos

Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Total time 35 mins
Yield Serves 16 to 18 (makes 36) (serving size: 2 tacos)


  • 2 cups very thinly sliced green cabbage
  • 1/2 cup coarsely chopped cilantro
  • 2 green onions, thinly sliced
  • 3 large dried ancho chiles, stemmed, seeded, and thinly sliced crosswise
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon ground ancho chiles
  • 1/4 teaspoon ground allspice
  • 1 can (15 oz.) pumpkin purée
  • 3 ounces cream cheese, cut in chunks
  • 3/4 teaspoon kosher salt
  • 1/4 cup orange juice
  • 36 small (4 in.) corn tortillas*
  • 1/2 cup salted toasted pumpkin seeds (pepitas)
  • 1 orange, cut into small wedges
  • Kosher salt

Nutrition Information

  • calories 170
  • caloriesfromfat 38 %
  • protein 3.3 g
  • fat 7.2 g
  • satfat 2.2 g
  • carbohydrate 24 g
  • fiber 3.1 g
  • sodium 167 mg
  • cholesterol 8.6 mg

How to Make It

  1. Make slaw: Mix cabbage, cilantro, and onions in a bowl.

  2. Toast chiles: In a small frying pan over medium heat, cook sliced chiles in oil, stirring often, until some turn reddish brown, 3 to 4 minutes. Transfer chiles to paper towels, using a slotted spoon; reserve oil.

  3. Make spread: In a medium saucepan, cook butter over medium heat, swirling often, until golden, 3 to 5 minutes. Add ground chiles and allspice all at once and stir until foamy, about 10 seconds. Reduce heat to low and stir in pumpkin, cream cheese, and salt; cook, stirring, until cheese melts, 1 to 2 minutes. Remove from heat. Stir in juice; scrape into a bowl. Just before serving, drizzle with reserved chile oil.

  4. Warm tortillas: Divide into 2 stacks, wrap in a cloth napkin, and microwave until hot, turning over once, 2 to 3 minutes.

  5. Set tortillas, spread, slaw, pumpkin seeds, toasted chiles, and orange wedges on a tray and let diners make their own tacos, adding a squeeze of orange and more salt to taste.

  6. *Buy at a Latino market. Or substitute regular-size tortillas.

  7. Make ahead: For spread and slaw, 1 day, chilled. Toast chiles the day of serving. Microwave spread until hot, 3 to 4 minutes.

  8. Note: Nutritional analysis is per serving.