Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
Ingredients
- 1.5kg butternut pumpkin, peeled, thinly sliced
- 2 teaspoons sumac
- 1/4 cup olive oil
- 10 flour tortillas
- 150g baby rocket
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts, toasted
- 150g Greek feta, crumbled
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place pumpkin, sumac and 2 tablespoons of oil on a large baking tray. Toss to coat. Season with salt and pepper. Roast for 35 minutes, or until pumpkin is golden and just tender.
- Step 2Heat tortillas following packet directions. Place rocket, lemon juice and remaining oil in a bowl. Toss to combine.
- Step 3Fold each tortilla in half, then in half again to form a cone. Divide rocket mixture evenly between tortillas. Top with pumpkin. Sprinkle with pine nuts and feta. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1033 kj
Energy
13g
Fat Total
4g
Saturated Fat
4g
Fibre
8g
Protein
10mg
Cholesterol
262.01mg
Sodium
9g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.
You can use white corn or wholemeal tortillas instead of flour. Nutritional information is per taco.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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