🌮 Happy Taco Tuesday, Lovers! 🌮

Did you know pumpkin’s been holding it down in Latin American kitchens for centuries? Long before lattes went basic, this squash was stealing the spotlight in indigenous recipes across the Americas.

So yeah—we’re officially hopping on the Pumpkin Spice bandwagon Taco Tuesday–style. Think cozy fall vibes, but make it taco. 🍂🌶️🌮

👇 Scroll down to meet the taco that’s guaranteed to light up your week.

Cheers & hot sauce,
~The Taco Tuesday Crew

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Recipe By: Alex Haffey AKA @ _food_love_life_
Meet our latest Insta-crush: Alex Haffey AKA @_food_love_life. This feed is straight-up flavor inspo—think dishes that keep you living to 100 while looking 25. Total kitchen glow-up vibes, and the kind of follow that’ll have you upping your cooking game in no time.

INGREDIENTS
2 lbs boneless skinless chicken breasts
Salt
6 Tablespoons pumpkin spice blend, divided
Salt
1 white onion, grated
1 can pumpkin puree, divided
1 can chipotle chilis in adobo (7 or 12 oz, there will be leftovers)
1/4 cup cacao nibs
1/2 cup raisins
1/2 cup pepitas (pumpkin seeds)
1/2 cup sour cream
8 oz queso Oaxaca or mozzarella cheese, grated
Juice of 1 lime
Store bought or homemade salsa macha (my recipe is in the comments)
Corn tortillas
Lime wedges
Cilantro

INSTRUCTIONS
1️⃣ Mix 3 Tbs salt with 1 Tbs pumpkin spice blend. Set aside. Purée chipotle chilis with adobo sauce in the blender, food processor, or with an immersion blender until smooth - add a tablespoon or two of water, if needed, to help it blend. Set aside. Preheat oven to 350°F.

2️⃣ Place chicken breasts in the center of a large sheet of foil on a baking tray. Season chicken on both sides with a portion of the pumpkin spice salt blend (you should use about 1/2). Add 1/2 the can of pumpkin and 2 Tbs of the chipotle purée. Rub the chicken all over with the pumpkin and chipotle then wrap in foil and place in the oven for 25 minutes.

3️⃣ Remove chicken from oven and increase temperature to 400°F. Shred chicken in a medium sized bowl. Add all but 2 Tbs of the remaining pumpkin, 2 Tbs of the chipotle purée, the grated onion, 3 Tbs pumpkin spice, 1/2 the cheese, the raisins, pumpkin seeds, and the cacao nibs. Stir together, add the salt mix as needed, to taste.

4️⃣ Wrap the tortillas in a clean kitchen towel and pop in microwave to steam for 30 seconds. Place the warm tortillas on a parchment lined baking sheet and brush one side of each with avocado oil or oil from the salsa macha (my preference). Flip the tortillas so the oiled side is down. Fill each tortilla with a little cheese and a large spoonful of the chicken mixture. Fold in half. If the tortilla pops open, flipping it over will usually make it stay. Place stuffed and folded tacos in oven to crisp (5-10 minutes depending on the oven).

5️⃣ While the tacos bake… Make the crema in a small bowl by combining the sour cream with the lime juice, the remaining pumpkin, a pinch of the pumpkin salt, and and chipotle to taste (I like mine very spicy). Remove tacos from oven and serve with crema, a sprinkle of chopped cilantro, and some lime wedges. Enjoy!

WATCH the VIDEO!