Taco Pumpkin Seeds Recipes

Steps:

• Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

Steps:

• 1. In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan.
• 2. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer.
• 3. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.

Steps:

• Heat oil in a large skillet over medium heat.
• Add in the seeds a stir until lightly browned (about 4-5 minutes).
• Remove the seeds and place in a bowl.
• Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat.
• Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this).
• Bake at 325 degrees F. for 15-20 minutes or until crisp.
• Remove to paper towels to cool.
• Store in an airtight container.

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.