Apple and Chicken Tacos with Pumpkin Mayo



So, if you haven’t noticed or you have been living in a hole for the past 24 hours, we have been getting pummeled with rain. There is flooding occuring all over the front range of Colorado. Buildings and roads are collapsing. People are being evacuated; and it’s just plain scary. This being the case, we of course decided to stay inside today. Which is fine by me on such a gloomy day, and gives me the chance to whip up some great pumpkin recipes. Our house is filling up with pumpkin(y) sweets very quickly. It’s about that time to try out a savory pumpkin recipe. Last year, we used pumpkin aioli in a couple of our Fall recipes. It went over well around here, so this time I decided to do something similar, yet not quite the same. These apple and chicken tacos with pumpkin mayo are so light and refreshing. However, you still get that warm and comforting feeling from the pumpkin. This recipe makes a great after-Thanksgiving treat (subbing the chicken for turkey of course). We paired this dish with a not-so pumpkin brew, yet still kind of pumpkin(y), that brought the whole meal together, and the result was just spec-tac-u-lar.






I could go into a million “fun facts” for this recipe, but that would just be dumb. It’s honestly one of the easiest things you can make. Tacos in general are one of the easiest things you can make. You can make the ingredients as simple or elaborate as you like. What I love best about them is that you can have your family assemble the tacos themselves, leaving less work for you…which is, let’s just say it, awesome. Be careful when you start subbing ingredients in and out though. The pumpkin mayo is pretty sweet. You definitely need to add some other flavors into the mix to tone down that sweetness. This is where the arugula and feta play a major roll. The balancing of flavors is super important when making tacos…trust me.

So, I’m pretty sure I have paired with The Bruery’s Autumn Maple a gazillion times, but it only seems appropriate to throw them into our #10daysofpumpkin fun. The thing with this beer is that it’s not pumpkin at all. Yup, that’s right. There is no pumpkin in this delicious brew. In fact, it’s actually brewed with yams and a million pumpkin-related spices (well not really “a million” but you get the point). This is why it belongs on our list. It’s a fun take on a Fall beer without being a pumpkin beer, yet still kind of tasting like a pumpkin beer! Does this make sense? It literally tastes like Thanksgiving in a glass. I remember the first time I had it. It’s like I had a whole new view on life in general. Ha, just kidding, but really it’s delicious. I’m pretty sure this beer has yet to be distributed this year (it will be released soon though — so keep an eye out). We, like the hoarders we are, have some laying around from previous years. It was a match made in heaven. Pick up a couple of bottles when it gets released because buying just one would be the saddest thing ever.

Tomorrow is Friday! Yay! We are making a pumpkin bisque which only seems appropriate with all of this crappy weather. Tune in! Have a great night everyone!




Apple and Chicken Tacos with Pumpkin Mayo
Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Apple and Chicken Tacos with Pumpkin Mayo

Looking for a lighter way to incorporate pumpkin into your diet? Try these light and refreshing apple and chicken tacos with pumpkin mayo!


  • 1 cup pumpkin puree
  • 3/4 cup mayo
  • salt
  • pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pumpkin pie spice
  • vegetable oil
  • 1 pound boneless, skinless chicken breast
  • ground cayenne pepper
  • 2 apples, cored and diced
  • 1 cup feta cheese
  • 2 cups baby arugula
  • 8 flour tortillas


  • In the bowl of your food processor, combine the pumpkin puree, mayo, a dash of salt and pepper, chili powder, cumin and pumpkin pie spice. Pulse until smooth and set aside.
  • In a large saucepan, heat 2-3 tablespoons of vegetable oil over medium heat. Season your chicken breast with salt, pepper and a dash of cayenne pepper. Place your chicken breasts into the hot pan and cook for 6-8 minutes on each side or until cooked through. Remove from pan and set aside to cool for just a couple of minutes. Slice the chicken thin once cool enough to handle.
  • Prepare your tacos by layering a tablespoon of pumpkin mayo onto a flour tortilla. Top with arugula, apple, chicken and feta. Serve warm and enjoy!


Hardware: * Food Processor * Measuring Cups * Measuring Spoons * Saute Pan * Tongs * Knife * Cutting Board *

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