Method
Heat the olive oil in a large skillet over medium heat.Add the diced pumpkin to the skillet and sprinkle with ground cumin, paprika, garlic powder, salt, and pepper.
Cook the pumpkin, stirring occasionally, until heated through and lightly browned, about 5-7 minutes.
Warm the corn tortillas in a dry skillet or microwave according to package instructions.
Divide the cooked pumpkin evenly among the warm tortillas.
Top each taco with crumbled feta cheese, thinly sliced red onion, and sliced Opies Mini Gherkins.
Garnish the tacos with fresh cilantro leaves.
Serve the leftover pumpkin tacos immediately with lime wedges on the side for squeezing.
Enjoy these flavourful and unique tacos as a delicious way to use up leftover pumpkin!
Ingredients
300g leftover cooked pumpkin, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
8 small soft corn tortillas
100g feta cheese, crumbled
1/2 red onion, thinly sliced
½ jar Opies Mini Gherkins, sliced
Fresh cilantro (coriander) leaves, for garnish
Lime wedges, for serving
