Grilled Pumpkin and Toasted Pine Nut Tacos with Lime Crema

1.Prepare the Pumpkin and Marinade: In a large bowl, combine the pumpkin strips, olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Toss gently until all the pumpkin slices are evenly coated. Set aside while preparing the grill.

2.Toast the Pine Nuts: Heat a small dry skillet over medium heat. Add the pine nuts and toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove immediately from the pan and set aside.

3.Prepare the Lime Crema: In a small bowl, whisk together the sour cream (or yogurt), lime juice, and salt until smooth. Taste and adjust seasoning if necessary. Set aside.

4.Grill the Pumpkin: Preheat a grill or grill pan to medium-high heat (about 200°C). Place the seasoned pumpkin strips directly on the grates. Grill for 4-6 minutes per side, turning once, until the pumpkin is tender, slightly caramelized, and has distinct grill marks. Remove from the grill and slice the strips into bite-sized pieces.

5.Warm the Tortillas: Warm the tortillas either directly on the grill for 30 seconds per side, or wrap them in foil and heat in a 180°C oven for 5 minutes, or heat briefly in a dry skillet.

6.Assemble the Tacos: Lay out the warm tortillas. Distribute the grilled pumpkin pieces evenly among the tortillas. Top generously with the toasted pine nuts, crumbled cotija cheese, cilantro, and red onion.

7.Serve: Drizzle the tacos with the prepared lime crema and serve immediately with fresh lime wedges on the side for an extra squeeze of acidity.