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Blackened Steak Tacos with Pumpkin, Sweet Corn & Red Bean Salsa #PumpkinWeek
This hearty, colorful Blackened Steak Tacos with Pumpkin Salsa recipe is easy to make for a healthy weeknight dinner or to feed a crowd.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 - 6
Ingredients
- 1 pound beef steak cut into bite-sized chunks
- Homemade Blackening Seasoning recipe here
- 4 cups fresh pumpkin* – peeled seeded and chopped
- 1 cup red onion chopped
- 1½ cups yellow corn kernels thawed if frozen
- 1½ cups Roma tomatoes chopped
- 1 16 ounce can red beans drained
- 6 - 8 tablespoons olive oil – divided plus more if needed
- Salt and pepper to taste optional*
- 12, 4- inch soft white corn or flour tortillas
- 1 – 2 limes sliced for serving
- A handful of cilantro or flat leaf parsley chopped, for garnish
Instructions
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Chop your beef steak into small bite-sized chunks. Season the chunks well with blackening seasoning, and set aside.
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Peel and de-seed the pumpkin, and chop into small pieces. In a large skillet, add 3 tablespoons of oil and the chopped pumpkin. Cook over medium heat, stirring often. When fork tender, transfer cooked pumpkin to a heat resistant bowl and set aside.
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Next, add the chopped onion and a tablespoon of oil to the pan, and cook until tender. Transfer cooked onion to the bowl of cooked pumpkin and set aside. Repeat this cooking process with the corn kernels. Repeat also with the chopped tomatoes, but only cook the tomatoes for a minute or so they’re still firm (not mushy).
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Finally, add the red beans to the pan and cook just until any liquid has reduced completely.
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Rinse the pan, add the final tablespoon or so of oil, and heat to medium-high. Add the beef chunks to the pan being careful not to crowd them. Seer the first side, and then turn each piece over to seer the opposite side until the beef is cooked to desired doneness.
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Stir all of the cooked salsa ingredients together. Assemble tacos by layering beef and salsa into tortillas, and serve with plenty of fresh lime wedges and chopped cilantro or flat leaf parsley.
Recipe Notes
*I use a 2 pound pie pumpkin for this recipe with equals about 1¼ pounds after peeling and de-seeding.
*Because the blackening seasoning has salt and pepper in it, I don’t usually find the need to add salt or pepper to the pumpkin salsa. Taste each and add if needed.