I have had a folded piece of paper in my wallet for over a month now. And on this piece of paper is the recipe for these pumpkin tacos, just waiting to be a side dish at a party. So last weekend presented itself with two perfect occasions.
Friday night, ATM (my two girlfriends and I) had our Christmas celebration. We do something special each year to celebrate ATM style. One year we took the train to Vancouver for the weekend. Another year we went to a restaurant up the street from our house and had happy hour and presents. This year, we got together at my place for food and wine.
And then, on Sunday I got invited to the most lovely gathering of girls at a Wine and Dough party. It was a group of girls that get together each year to make Christmas cookies and drink wine, and each person is encouraged to invite a new attendee. I was just that person, invited by my friend S...and was so honored! So what we did was bring cookie dough, an appetizer and wine. And what a spread of cookies and food did we have. For cookies we had mexican wedding cakes, biscotti, chocolate ginger cookies, blueberry coconut white chocolate cookies, gingerbread cookies and I brought a fresh batch of coconut date rolls that I mentioned several posts back. And I made another batch of the pumkin tacos. It was such a fun night getting to know a whole new group of great girls.
So this recipe for the pumpkin tacos was also quite an interesting dish. The slaw didn't call for any type of dressing, so I whipped up a quick one to top it off. And at both parties, we all decided that a little protein would make it a complete meal. So on Friday, we added some of T's chicken sausage and apples. On Sunday, the girls were adding sauteed tuna. Anything you think sounds good could be added!
Pumpkin and Zesty Cabbage Tacos
Adapted from Sunset Magazine
Cabbage Slaw ingredients
2 cups very thinly sliced savoy cabbage
1/2 cup chopped cilantro
2 green onions, sliced thinly
Juice and zest of 1 1/2 oranges
Dash red pepper flakes
1/2 Tbsp soy sauce or tamari
Salt and pepper to taste
2 Tbsp olive oil
Pumpkin Spread ingredients
2 Tbsp butter
Dash red pepper flakes
1/4th tsp allspice
1 can pumpkin puree
3 oz. lowfat cream cheese
3/4 tsp salt
Juice of 1/2 orange
Small corn tortillas
Mix the cabbage, cilantro and green onions together. Make slaw dressing by whisking all ingredients together except the olive oil. Slowly drizzle the oil in last, while whisking all ingredients together. Toss with slaw ingredients. Set aside.
Toast red pepper flakes in a hot dry saute pan. Cook until flakes darken. Turn off heat and set aside. In a medium saucepan, cook the butter over medium heat, swirling often, until foaming and golden brown, about 5 minutes. Add the toasted chilis and stir for about 10 seconds. Reduce heat and stir in pumpkin, cream cheese and salt. Cook until cheese melts and is smooth, about 2 minutes. Remove from heat, stir in juice and transfer to a serving bowl.
Place tortillas on a plate, cover with a napkin and microwave for about 1 minute, or until warmed.
To assemble, spoon the pumpkin spread on the tortilla. Top with slaw. Eat as is, or add protein such as grilled chicken or fish. Enjoy!