Golden, nutty pumpkin seeds that bring the crunch factor without the guilt factor. These little green gems add texture, healthy fats, and that satisfying pop that makes every bite interesting←Back to Taco Finish Recipes
0.5 cup pumpkin seeds (pepitas)
Sprinkle generously over your finished tacos for added crunch and nutty flavor.
Chef's Notes
Raw pepitas have a softer bite and grassy, vegetal flavor. Toasted pepitas bring nutty richness and serious crunch. Both work; it's a matter of whether you want gentle or aggressive texture contrast. To toast, spread them in a dry skillet over medium heat and stir frequently until they puff slightly and turn golden, about 3-4 minutes. They'll pop like tiny popcorn when they're ready. Find raw pepitas in bulk bins at natural food stores, Mexican groceries, or the baking aisle. Beyond tacos, they're excellent in salads, granola, on soups, or blended into pipián sauce. They're packed with zinc and magnesium if you need to feel virtuous about your taco choices. The Taco Scrolls note that pepitas have been cultivated in Mexico for over 7,000 years, making them 'OG taco garnish.' The crunch speaks for itself.
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