The pumpkin tacos are delicacies to enjoy as an appetizer or main course. I cooked them in a hot air fryer, but in the procedure, I will give you instructions to cook them in the oven.
Making these tacos is very simple: you will need already cooked pumpkin pulp to which you then add flour, eggs, and parmesan.
Once cooked, I stuffed the tacos with arugula, mozzarella, and prosciutto; alternatively, you can also opt for a vegetarian filling.
Also try:
Chickpea Tacos
Check out the following collections:
Appetizers and finger food with pumpkin
Main courses with pumpkin
For more recipes cooked in the hot air fryer, check out the special Hot Air Fryer (airfryer) – Recipes and tips.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 5 Pieces
- Cooking methods: Oven, Air Fryer
- Seasonality: Fall, Winter and Spring
Ingredients
- 7 oz pumpkin (peeled)
- cup rice flour
- 1 egg
- 1 tablespoon parmesan
- to taste sage (dried)
- to taste salt
- to taste oil
- to taste arugula
- 5 slices prosciutto
- 3.5 oz mozzarella
Tools
- Air Fryer
- Air Fryer Paper
- Pastry Cutter
Steps
To make the pumpkin tacos, slice the pumpkin, remove the skin, inner fibers, and seeds.
Place the pumpkin slices in the air fryer basket and cook at 356°F for about 20 minutes. Alternatively, place the pumpkin slices on a baking sheet lined with parchment paper and bake in the oven at 356°F for about 30 minutes.
Check if the pumpkin is cooked by testing it with a fork: the pumpkin will be cooked if the flesh is soft.
Once cooked, transfer the pumpkin to a bowl, mash it with a fork, and let it cool slightly.
Then add the flour, parmesan, and sage, and start mixing.
Finally, add the egg and a pinch of salt, mixing the ingredients until you get a homogeneous mixture.
Line the air fryer basket with lightly greased parchment paper and spread the mixture to form circles, also with the help of a pastry cutter.
Cook in the air fryer at 392°F for 10 minutes, turning the tacos over with a spatula during the last 5 minutes.
Alternatively, line a baking sheet with greased parchment paper and spread the mixture to form circles with the help of a pastry cutter.
Bake in the oven preheated to 392°F for 20 minutes, turning the tacos with a spatula during the last 5 minutes.
Let cool for a few minutes, then fill the tacos: a tuft of arugula, some chopped mozzarella, and a slice of prosciutto.
Fold in half and serve. Enjoy your meal!
If you make my recipe, share it using the hashtag #ricettedilibellula.
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