Butternut Pumpkin Tacos
- Half a butternut pumpkin
- ¾ cups breadcrumbs
- ½ cup water (or almond milk)
- ⅔ cup plain flour
- 1 ½ tablespoons Centuries Ahead Mexican Seasoning
- Oil for deep frying
Scoop out the inside seeds and pulp of the butternut pumpkin and cut of the tough skin. Dice the pumpkin into cubes, about one centimetre in size. Meanwhile heat your oil to around 185℃.
Mix together the breadcrumbs and Mexican seasoning in a bowl. Pour water into another bowl. In a third bowl place the flour.
In batches, coat the pumpkin pieces in flour, dip them in the water (or almond milk), and coat in the breadcrumb mixture. Then add a few pieces to the hot oil. Fry for about two minutes until golden brown.
Remove from the oil and rest on paper towel to absorb any excess oil. Continue frying in batches till all your pumpkin is cooked. We keep the already cooked pieces in a low oven to keep them warm while cooking the remaining pieces.
This recipe makes enough for about eight tacos.
We served our tacos with vegan jalapeno mayonnaise, avocado, chopped tomato, red cabbage and chipotle sauce.