October is almost over, and it’s finally starting to feel a little bit more like fall. It’s been really hard for me to get into the “fall spirit” when it’s still hot enough for me to wear blue jean shorts.
And I’ll admit it, I can be pretty basic. But that doesn’t mean I am going to throw on a sweater and drink Pumpkin Spice Lattes when its 85 degrees outside.
Although, since the weather is finally starting to get there, I figured it was time to add some pumpkin flavored something in our lives, starting with these Pumpkin Spice Tacos.
These tacos are filled with roasted pumpkin, shredded chicken, black beans & sautéed onions. Topped with avocado, goat cheese and cilantro. Then served with a really spicy sauce.
&&& let me tell you, the flavors literally burst in your mouth.
Since I am 100% the type of person to eat while I cook. Sorry not sorry, I mean, I have to make sure it tastes good right?! I was already feeling kind of full when it was time to eat dinner. So instead of the tacos, I opted for spinach and made mine into a salad!
Doesn’t it look amazing!? The recipe makes probably 12 tacos, so it’s perfect for leftovers and lunches. Aka- you guys know what I am eating for lunch all week! It’s actually a really easy recipe, but I will tell you, it does take about an hour, and there is a lot of cleaning.
Here are the deets
1 sugar pie pumpkin
2 4oz Chicken breasts
1 Tablespoon Olive Olive
2 Tablespoon Coconut Oil
1 tablespoon honey
3/4 teaspoon Pink Himalayan Salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 cup plain, greek yogurt
1 chipotle chili in adobo (canned), plus 1 teaspoon of adobo sauce
2 clove garlic
1/2 red onion, thinly sliced
1/2 can black beans, rinsed and drained
12 yellow corn tortillas (40 calorie ones from HEB)
2 avocados, sliced into wedges
1 cup fresh cilantro, stems removed and roughly chopped
2 limes, cut into wedges
Nutrition per taco: Calories: 150; Fat: 8.6(g); Sodium: 106.6 (mg); Carbs: 19 (g); Protein: 10.6 (g)
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