Pumpkin Tacos al Pastor

1 ½ lbs tomatillos

½ cup onionsminced

2 cloves garlic

½ cup cilantro leaves

1 tbsp lime juice

1 serrano chile

salt and pepperto taste

Pumpkin al Pastor Taco Filling:

6 cups pumpkin fleshpeeled and cut into 1/2” cubes

¼ cup pineapple juice

1 tsp sea salt

¼ tsp black pepper

2 tbsp taco spice

2 tbsp olive oil

For the Tacos al Pastor

8 small tortillas

1 15oz can black bean

1 avocadocut into slices

¼ cup coconut yogurt

8 sprigs cilantro

¼ cup purple cabbage thinly sliced

1 limecut into wedges

Bring a pot of water to a boil. Peel the papery tomatillo skins from the outside of the tomatillo. Put the tomatillos into the pot and boil for 5 minutes. Remove from the water when they are boiled and transfer to a food processor along with the onion, garlic, cilantro, lime juice, and serrano chile.. Process until the salsa is chunky and well combined. Adjust seasoning to taste with salt and pepper.

Preheat the oven to 400°F. Toss the cut pumpkin flesh with the pineapple juice, sea salt, black pepper, Taco Elixir spice mix, and olive oil until well combined. Allow to marinate for 1 hour. Spread the pumpkin onto a sheet pan and roast for 20 minutes or until browned and tender.

To prepare the tortillas, heat a skillet over medium heat and place the tortillas in the skillet until lightly cooked on both sides. Cover the cooked tortillas in a clean cloth to keep them hot while you finish warming the rest of the tortillas.

To build the tacos, take a tortilla and add a little bit of the black beans, the pumpkin filling and a few slices of avocado. Garnish each taco with some coconut yogurt, tomatillo salsa, cilantro, and purple cabbage. Serve with fresh lime wedges.

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Pumpkin Tacos al Pastor