Tacos with pumpkin

Ingredients

  • 6 small corn tortillas
  • 400 grams of diced pumpkin
  • 1 tsp mexican spices
  • 1 tbsp olive oil
  • 100 grams of feta cheese
  • 1 spring onion in rings
  • 3 sprigs of coriander leaves
  • 1 lime
  • Jean Bâton Organic No Sugar Mayonnaise
made with view product available at
Preparation time:
30 minutes
Number of people:
3 people
  1. Preheat the oven to 200 degrees.
  2. Cook the diced pumpkin in plenty of water for about 5 minutes al dente.
  3. In a baking dish, mix the diced pumpkin with the olive oil and Mexican spices. Roast the pumpkin in the oven for about 15 minutes, stirring frequently.
  4. Meanwhile, cut the spring onion into rings and pick the leaves off the coriander. Crumble the feta into a bowl and cut the lime into wedges.
  5. Remove the squash from the oven. Briefly toast the tortillas in the oven or frying pan to give them a nice bite.
  6. Fill the tacos with the diced pumpkin and sprinkle the spring onion, coriander and feta on top. Serve with some Jean Bâton Organic mayonnaise in between and some lime wedges for the lover. Enjoy!

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