Chicken-Pumpkin Tacos
Source of Recipe
Oregonian
Recipe Introduction
Pumpkin and recipies
Cinderella: One of the most beautiful pumpkins you'll find, with bright orange skin and a shape that resembles the coach from its namesake fairy tale. Because it's so pretty, you'll be tempted to leave it as a fall decoration. But this French variety is a popular choice among chefs for soups and even reputed to have been served by Pilgrims during early Thanksgiving dinners.
Cotton Candy: This ghostly white pumpkin has a milky-green flesh that makes it a perfect choice for dishes in which you want pumpkin flavor without the bright orange color. This pumpkin has thinner walls than most heirlooms, which means it could be used for carving.
galeaux.JPGView full sizeDoug Beghtel/The OregonianGaleux d'Eysinnes
Galeux d'Eysinnes: With its blemish-covered skin, this French pumpkin won't win any beauty contests. But cut into it and you discover sweet orange flesh that turns velvety when it's cooked, which is why it's a popular choice for soups and stews.
Jarrahdale: This Australian pumpkin has a bluish-green exterior and deep, delicious orange interior flesh that's dry, stringless and sweet with a complex flavor. The skin can be hard to penetrate with a knife, so use caution when cutting it.
Miniature pumpkins: Most people treat these as purely ornamental, but they have a sweet, nutty flavor and can be used as cooking vessels for playful presentations on the plate.
Sugar Pie: This pumpkin doesn't grow much larger than 6 inches in diameter but is one of the best for cooking because of its rich flavor, which makes it ideal for pies, as well as a good choice for pancakes, cookies and quick breads. The seeds from Sugar Pie pumpkins are among the best for roasting.
List of Ingredients
Makes 6 servings
Each taco, overflowing with spicy vegetables and cheese, is a meal in itself. Use a pumpkin with a robust flavor, such as Cinderella or Jarrahdale varieties.
Ingredients
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 1/2 pounds boneless, skinless chicken breast halves
• 2 red bell peppers, seeded and chopped
• 1 pound fresh pumpkin, seeds and fibers removed, peeled and diced in 1/2-inch cubes (about 2 cups)
• 1/4 cup canned pumpkin puree
• 1/2 cup canned tomatoes and juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Dash of hot sauce
• 1 teaspoon salt
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon minced fresh cilantro
• 12 soft taco-style flour tortillas (about 6 inches each), or large, crisp corn taco shells
Toppings
• 1/2 cup plain, nonfat yogurt
• 1/4 cup sour cream
• 1 1/2 cups shredded cheddar or Monterey jack
• 1 ripe avocado, peeled and chopped
• 3 cups shredded lettuce
• 1 1/2 cups salsa
Recipe
Heat the oil in a large skillet or saute pan over medium-high heat. Add the onion and cook for 3 minutes, or until wilted. Add the chicken breast halves and peppers and cook for another 3 minutes. Stir in the fresh and canned pumpkin, tomatoes, chili powder, cumin, hot sauce and salt. Cover and reduce heat to medium-low and simmer until the chicken is tender and no longer pink (and register 165 degrees on a meat thermometer), the pumpkin is easily pierced with a fork, and the sauce thickens, about 20 to 25 minutes. Remove chicken breasts to a cutting board. When the chicken is cool enough to handle, shred it and return it to the pan. Stir in the lime juice and cilantro, and additional salt, if needed, to taste. Let the mixture sit, covered, while you heat the tacos.
On a griddle or large skillet, over medium heat, warm the tortillas on both sides. Place one on each of six plates, and divide the filling among them. Combine the yogurt and sour cream in a small bowl. Top each taco with the yogurt mix, cheese, avocado, lettuce and salsa. Fold in half as you eat them.
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