24 Delicious Fall Taco Recipes You Need to Try

Fall is here, and with it comes the perfect season to enjoy warm, hearty, and flavorful meals.

One of the best ways to embrace autumn flavors is through tacos.

From roasted pumpkin and sweet potato to savory turkey and cranberry, fall taco recipes are a delicious way to celebrate the season’s bounty.

In this post, we’re sharing 25 fall taco recipes that bring together the best of seasonal ingredients, comforting spices, and creative combinations that will make your dinner table cozy and festive.

Whether you’re looking for vegetarian options, hearty meats, or unique flavor twists, there’s a taco recipe here for everyone to enjoy this autumn.

24 Delicious Fall Taco Recipes You Need to Try

Fall tacos are the ultimate way to combine comfort, flavor, and seasonal ingredients in a single, easy-to-enjoy meal.

With 25 recipes to choose from, you can experiment with sweet, savory, and spicy flavors, mix and match vegetables, meats, and cheeses, and even try unique fall twists like cranberry, apple, or roasted squash.

These tacos are perfect for weeknight dinners, weekend gatherings, or even as a creative dish for holiday celebrations.

Embrace the flavors of autumn and make these fall taco recipes a staple in your seasonal cooking rotation.

Pumpkin Black Bean Tacos

These Pumpkin Black Bean Tacos are a cozy, hearty fall twist on classic tacos.

The sweetness of roasted pumpkin pairs perfectly with savory black beans, warm spices, and a tangy lime crema, creating a vibrant dish perfect for autumn nights.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• ½ cup crumbled feta or cotija cheese
• ¼ cup fresh cilantro, chopped
• ½ lime, juiced
• ¼ cup Greek yogurt or sour cream

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Roast on a baking sheet for 25–30 minutes, until tender and lightly caramelized.
2. In a skillet over medium heat, sauté the red onion and garlic until softened, about 3–4 minutes. Add the black beans and cook until heated through. Season with salt, pepper, and an extra pinch of cumin if desired.
3. Warm the corn tortillas in a dry skillet for 1–2 minutes per side or directly over a gas flame for a slight char.
4. Prepare the lime crema by mixing Greek yogurt or sour cream with lime juice and a pinch of salt.
5. Assemble the tacos: divide roasted pumpkin and black bean mixture evenly among tortillas, drizzle with lime crema, sprinkle with feta, and garnish with fresh cilantro.

These tacos bring the essence of fall into every bite—sweet, savory, and tangy—making them an easy and impressive seasonal meal.

Apple Sage Pork Tacos

Apple Sage Pork Tacos are an autumnal delight, combining tender, juicy pork with sweet-tart apples and aromatic sage.

Served with a creamy horseradish slaw, these tacos balance warm and bright flavors for a perfect fall dinner.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried sage
• 1 apple, thinly sliced
• 1 small onion, thinly sliced
• 8 small flour tortillas
• ½ cup shredded cabbage
• 2 tablespoons mayonnaise
• 1 teaspoon prepared horseradish
• 1 teaspoon apple cider vinegar

Instructions:

1. Season the pork with salt, pepper, and sage. Heat olive oil in a skillet over medium-high heat and cook pork slices until browned and cooked through, about 5–7 minutes. Remove from the skillet.
2. In the same skillet, sauté onions and apple slices until softened and caramelized, 5–6 minutes. Return pork to the skillet and toss gently to combine.
3. For the slaw, mix shredded cabbage, mayonnaise, horseradish, and apple cider vinegar until evenly coated.
4. Warm the tortillas in a skillet or oven.
5. Assemble the tacos by layering the pork-apple mixture on tortillas, topping with horseradish slaw, and adding extra fresh sage leaves if desired.

With the subtle sweetness of apples and the savory warmth of sage, these tacos are a flavorful homage to fall flavors, perfect for a cozy family dinner.

Roasted Butternut Squash and Chickpea Tacos

Roasted Butternut Squash and Chickpea Tacos are vibrant, nutritious, and deeply satisfying.

The combination of spiced squash, crunchy chickpeas, and creamy avocado creates a medley of textures and flavors ideal for fall evenings.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice
• Optional: crumbled queso fresco or vegan cheese

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and golden.
2. In a small pan, roast chickpeas with a drizzle of olive oil and a pinch of salt until slightly crispy, about 10 minutes.
3. Warm the tortillas on a skillet or in the oven.
4. Assemble tacos by layering roasted squash and chickpeas, topping with avocado slices, red onion, cilantro, and a squeeze of lime juice. Sprinkle with queso fresco if using.

These vegetarian tacos are hearty and flavorful, capturing the essence of fall through roasted squash and warming spices, making them a perfect plant-based seasonal treat.

Sweet Potato and Kale Tacos

Sweet Potato and Kale Tacos are a colorful, nutrient-packed fall favorite.

Roasted sweet potatoes bring natural sweetness, while sautéed kale adds earthiness and a slight bite.

A drizzle of tahini sauce ties the flavors together beautifully.

Ingredients:

• 2 cups sweet potato, peeled and diced
• 2 cups kale, chopped and stems removed
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 8 small corn tortillas
• ¼ cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 tablespoons pumpkin seeds, toasted

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cinnamon, salt, and pepper. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
2. In a skillet, sauté kale over medium heat for 3–4 minutes until wilted. Season with a pinch of salt.
3. For the tahini sauce, mix tahini, lemon juice, and water until smooth and creamy. Add more water if needed for desired consistency.
4. Warm tortillas in a skillet or oven.
5. Assemble tacos by layering roasted sweet potato and sautéed kale, drizzle with tahini sauce, and sprinkle with toasted pumpkin seeds.

These tacos are a wholesome, vibrant fall dish, combining sweet, earthy, and nutty flavors for a comforting and satisfying meal.

Caramelized Pear and Chicken Tacos

Caramelized Pear and Chicken Tacos bring a sweet and savory twist to traditional tacos.

Tender chicken meets the delicate sweetness of caramelized pears, complemented by a hint of cinnamon and a crunchy cabbage slaw.

Ingredients:

• 1 lb boneless chicken breast, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cinnamon
• 2 pears, peeled and sliced
• 1 small onion, thinly sliced
• 8 small flour tortillas
• 1 cup shredded cabbage
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey

Instructions:

1. Season chicken with salt, pepper, and cinnamon. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
2. In the same skillet, add remaining olive oil and sauté onions and pears until caramelized and tender, about 6–8 minutes.
3. For the slaw, toss shredded cabbage with apple cider vinegar and honey until well coated.
4. Warm tortillas in a skillet or oven.
5. Assemble tacos by layering chicken and caramelized pear-onion mixture, and top with the sweet cabbage slaw.

These tacos are a perfect balance of sweet and savory, ideal for fall evenings when you want something comforting yet elegant.

Cranberry Turkey Tacos

Cranberry Turkey Tacos are a festive, autumn-inspired dish.

Juicy turkey, roasted with warming spices, pairs perfectly with tangy cranberry relish, creating a taco that tastes like Thanksgiving in every bite.

Ingredients:

• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground sage
• Salt and pepper, to taste
• 8 small corn tortillas
• ½ cup cranberry sauce (fresh or canned)
• ¼ cup chopped walnuts
• 2 tablespoons chopped fresh parsley
• Optional: crumbled goat cheese

Instructions:

1. In a skillet, cook onion and garlic until softened, about 3 minutes. Add ground turkey, smoked paprika, sage, salt, and pepper. Cook until turkey is browned and cooked through, breaking it apart with a spoon.
2. Warm tortillas in a skillet or oven.
3. Prepare the cranberry topping by mixing cranberry sauce with chopped walnuts and parsley.
4. Assemble tacos by filling tortillas with turkey mixture and topping with cranberry relish. Sprinkle with goat cheese if desired.

These tacos capture the essence of fall with every bite, combining savory turkey and sweet-tart cranberries for a meal that feels both cozy and festive.

Roasted Cauliflower and Pomegranate Tacos

Roasted Cauliflower and Pomegranate Tacos are a festive and flavorful vegetarian option for fall.

The roasted cauliflower is spiced and caramelized, while pomegranate seeds add a bright, juicy crunch, creating a taco that’s as beautiful as it is delicious.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• ¼ cup pomegranate seeds
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons Greek yogurt

Instructions:

1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
2. Warm tortillas in a skillet or oven.
3. Assemble tacos by layering roasted cauliflower on tortillas, topping with pomegranate seeds, feta, and cilantro. Drizzle with a small spoonful of Greek yogurt.

These tacos combine earthy, sweet, and tangy flavors, making them a fresh and festive vegetarian option perfect for fall gatherings.

Maple-Glazed Acorn Squash Tacos

Maple-Glazed Acorn Squash Tacos celebrate the sweet and savory flavors of fall.

Roasted acorn squash coated in a rich maple glaze pairs perfectly with black beans and a creamy chipotle sauce for a hearty, comforting taco.

Ingredients:

• 2 cups acorn squash, peeled and cubed
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• ¼ cup sour cream
• 1 teaspoon chipotle powder
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat the oven to 400°F (200°C). Toss acorn squash cubes with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
2. Warm black beans in a small pan until heated through.
3. For the chipotle sauce, mix sour cream with chipotle powder.
4. Warm tortillas in a skillet or oven.
5. Assemble tacos by layering roasted acorn squash and black beans on tortillas. Drizzle with chipotle sauce and sprinkle with chopped cilantro.

The sweet maple glaze and smoky chipotle sauce make these tacos a flavorful fall treat, perfect for cozy dinners or casual entertaining.

Spiced Butternut Squash and Lentil Tacos

Spiced Butternut Squash and Lentil Tacos are a hearty, plant-based fall meal.

Roasted squash and seasoned lentils create a rich, filling taco, complemented by a cooling avocado-lime crema.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 cup cooked lentils
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado
• 2 tablespoons lime juice
• 2 tablespoons Greek yogurt or vegan alternative
• ¼ cup chopped fresh cilantro

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Roast for 25–30 minutes until tender.
2. Warm lentils in a skillet with a pinch of salt and pepper.
3. For the avocado-lime crema, blend avocado, lime juice, and Greek yogurt until smooth.
4. Warm tortillas in a skillet or oven.
5. Assemble tacos by layering roasted squash and lentils on tortillas, drizzle with avocado-lime crema, and sprinkle with cilantro.

These tacos are comforting, nutritious, and packed with fall flavors, offering a satisfying plant-based meal that feels indulgent yet wholesome.

Sage and Apple Sausage Tacos

Sage and Apple Sausage Tacos bring a savory-sweet flavor perfect for fall.

Juicy sausage cooked with caramelized apples and onions creates a comforting taco filling, enhanced with a touch of Dijon mustard for depth.

Ingredients:

• 1 lb pork sausage, sliced or crumbled
• 1 apple, peeled and thinly sliced
• 1 small onion, thinly sliced
• 1 teaspoon dried sage
• Salt and pepper, to taste
• 8 small flour tortillas
• 2 tablespoons Dijon mustard
• ¼ cup chopped fresh parsley

Instructions:

1. In a skillet over medium heat, cook sausage until browned and fully cooked. Remove and set aside.
2. In the same skillet, sauté apples and onions with sage, salt, and pepper until softened and caramelized, about 6–8 minutes.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering sausage, apple-onion mixture, a drizzle of Dijon mustard, and a sprinkle of parsley.

These tacos combine savory, sweet, and herbaceous flavors, making them a hearty and festive choice for autumn dinners.

Harvest Beef and Sweet Potato Tacos

Harvest Beef and Sweet Potato Tacos are a robust fall dish.

Seasoned ground beef pairs with roasted sweet potatoes, smoky spices, and a tangy yogurt sauce for a taco bursting with autumnal flavors.

Ingredients:

• 1 lb ground beef
• 2 cups sweet potato, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• ½ cup Greek yogurt
• 1 teaspoon lemon juice
• ¼ cup chopped fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. In a skillet, cook ground beef with cumin, salt, and pepper until browned and cooked through.
3. For the yogurt sauce, mix Greek yogurt with lemon juice and a pinch of salt.
4. Warm tortillas in a skillet or oven.
5. Assemble tacos by layering beef and roasted sweet potato, topping with yogurt sauce and cilantro.

These tacos capture the essence of fall with sweet, smoky, and savory layers, creating a satisfying and hearty meal.

Cranberry Turkey and Spinach Tacos

Cranberry Turkey and Spinach Tacos are a Thanksgiving-inspired treat.

Juicy ground turkey pairs with sautéed spinach and a tangy cranberry relish for a taco that’s bright, flavorful, and perfect for fall.

Ingredients:

• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon ground sage
• 2 cups fresh spinach
• 8 small corn tortillas
• ½ cup cranberry sauce
• 2 tablespoons chopped walnuts
• Optional: crumbled feta or goat cheese

Instructions:

1. In a skillet, sauté onion and garlic until softened. Add ground turkey, sage, salt, and pepper. Cook until turkey is fully cooked, breaking into small pieces.
2. Stir in fresh spinach and cook until wilted.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering turkey-spinach mixture and topping with cranberry sauce and chopped walnuts. Sprinkle cheese if desired.

These tacos are a delightful balance of savory, sweet, and nutty flavors, bringing the comfort and warmth of fall into every bite.

Roasted Carrot and Chickpea Tacos

Roasted Carrot and Chickpea Tacos are a warm, earthy vegetarian option for fall.

The natural sweetness of roasted carrots pairs perfectly with spiced chickpeas, tangy yogurt sauce, and fresh herbs, creating a flavorful and satisfying taco.

Ingredients:

• 2 cups carrots, peeled and sliced into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• ¼ cup Greek yogurt
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. Mix Greek yogurt with lemon juice to make a quick sauce.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering roasted carrots and chickpeas, drizzling with yogurt sauce, and sprinkling fresh cilantro on top.

These tacos are hearty and nutritious, bursting with sweet and smoky flavors that highlight the best of fall produce.

Spicy Pumpkin Chicken Tacos

Spicy Pumpkin Chicken Tacos are a bold fall twist on classic tacos.

Creamy pumpkin puree, warming spices, and tender chicken combine to create a rich, savory, and slightly sweet taco perfect for chilly autumn nights.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 cup pumpkin puree
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 small flour tortillas
• ¼ cup chopped fresh cilantro
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3–4 minutes.
2. Add chicken and cook until browned and cooked through, about 5–7 minutes.
3. Stir in pumpkin puree, chili powder, smoked paprika, salt, and pepper. Cook for another 3–4 minutes until heated through.
4. Warm tortillas in a skillet or oven.
5. Assemble tacos by spooning pumpkin-chicken mixture onto tortillas and sprinkling with fresh cilantro.

These tacos offer a comforting, slightly spicy, and creamy fall flavor profile, making them a perfect seasonal dinner option.

Roasted Pear and Brie Tacos

Roasted Pear and Brie Tacos are an elegant, sweet-savory fall taco. Caramelized pears, melted Brie cheese, and a touch of arugula create a sophisticated flavor combination ideal for a cozy fall dinner or appetizer.

Ingredients:

• 2 ripe pears, peeled and sliced
• 4 oz Brie cheese, sliced
• 1 teaspoon cinnamon
• 1 tablespoon honey
• 8 small flour tortillas
• 1 cup fresh arugula
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, cinnamon, and honey. Roast for 15–20 minutes until tender and caramelized.
2. Warm tortillas in a skillet or oven.
3. Assemble tacos by layering roasted pears, slices of Brie, and fresh arugula. Allow the residual heat to slightly melt the cheese.
4. Drizzle with a little extra honey if desired.

These tacos offer a sweet, creamy, and slightly peppery bite, perfect for an indulgent fall meal or appetizer that feels both seasonal and sophisticated.

Autumn Apple and Pulled Pork Tacos

Autumn Apple and Pulled Pork Tacos are a sweet and savory fall delight.

Tender pulled pork pairs with caramelized apples and a touch of cinnamon for a taco that’s hearty, flavorful, and perfect for crisp autumn evenings.

Ingredients:

• 1 lb pulled pork (cooked)
• 2 apples, peeled and thinly sliced
• 1 small onion, sliced
• 1 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 small flour tortillas
• ¼ cup chopped fresh parsley
• Optional: drizzle of barbecue sauce

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and apple slices with cinnamon, salt, and pepper until soft and caramelized, about 6–8 minutes.
2. Warm the pulled pork in the skillet with the apple-onion mixture for 2–3 minutes.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering pulled pork and apple-onion mixture, sprinkle with fresh parsley, and drizzle with barbecue sauce if desired.

These tacos combine sweet, savory, and aromatic flavors, making them a comforting fall meal perfect for family dinners or casual gatherings.

Butternut Squash and Pecan Tacos

Butternut Squash and Pecan Tacos are a crunchy, sweet, and savory vegetarian option for fall.

Roasted squash, toasted pecans, and a hint of sage create a taco bursting with autumn flavors.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• ¼ cup pecans, toasted and chopped
• 1 teaspoon olive oil
• ½ teaspoon ground sage
• Salt and pepper, to taste
• 8 small corn tortillas
• ¼ cup crumbled goat cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, sage, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. Warm tortillas in a skillet or oven.
3. Assemble tacos by layering roasted squash, sprinkling with toasted pecans, goat cheese, and fresh parsley.

These tacos are a hearty, vegetarian-friendly fall dish that combines earthy, nutty, and slightly sweet flavors in every bite.

Sweet Potato and Chorizo Tacos

Sweet Potato and Chorizo Tacos are a spicy and hearty option for fall.

The natural sweetness of roasted sweet potatoes balances the bold, smoky flavor of chorizo, creating a taco that’s rich, filling, and full of autumnal warmth.

Ingredients:

• 1 lb chorizo, sliced or crumbled
• 2 cups sweet potato, peeled and diced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small flour tortillas
• ½ cup shredded cheddar cheese
• ¼ cup chopped fresh cilantro
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a skillet, cook chorizo over medium heat until browned and cooked through.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering roasted sweet potato and chorizo, top with cheddar cheese, and sprinkle with fresh cilantro.

These tacos offer a bold combination of sweet and spicy flavors, making them a perfect hearty meal to celebrate fall’s rich harvest.

Maple-Glazed Turkey and Brussels Sprout Tacos

Maple-Glazed Turkey and Brussels Sprout Tacos are a savory-sweet fall delight.

Tender turkey combined with caramelized Brussels sprouts and a hint of maple syrup creates a hearty and flavorful taco perfect for autumn dinners.

Ingredients:

• 1 lb ground turkey
• 2 cups Brussels sprouts, halved
• 2 tablespoons maple syrup
• 1 small onion, diced
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• ¼ cup chopped fresh parsley
• Optional: drizzle of Greek yogurt

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized and tender.
2. In a skillet, cook ground turkey with diced onion, salt, and pepper until fully cooked.
3. Stir roasted Brussels sprouts and maple syrup into the turkey mixture and cook for 2–3 minutes to combine flavors.
4. Warm tortillas in a skillet or oven.
5. Assemble tacos by layering turkey and Brussels sprouts mixture, sprinkle with parsley, and drizzle with Greek yogurt if desired.

These tacos balance savory, sweet, and earthy flavors, offering a perfect seasonal meal that celebrates fall produce.

Caramelized Onion and Butternut Squash Tacos

Caramelized Onion and Butternut Squash Tacos are a sweet and savory vegetarian fall favorite.

Roasted butternut squash and golden caramelized onions create a rich, flavorful taco, finished with a touch of fresh herbs.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• 8 small flour tortillas
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a skillet, heat remaining olive oil and cook onions over medium heat until golden and caramelized, about 15–20 minutes.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering roasted squash and caramelized onions, top with feta cheese and fresh cilantro.

These tacos are a harmonious blend of sweet and savory flavors, perfect for a comforting vegetarian fall meal.

Spicy Pumpkin and Black Bean Tacos

Spicy Pumpkin and Black Bean Tacos are a warming and hearty vegetarian option for fall.

Roasted pumpkin and black beans are infused with smoky spices, then topped with avocado and lime for a bright finishing touch.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 2 tablespoons lime juice
• ¼ cup chopped fresh cilantro
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, smoked paprika, chili powder, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. Heat black beans in a skillet over medium heat until warmed through.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering roasted pumpkin and black beans, topping with avocado slices, lime juice, and fresh cilantro.

These tacos combine earthy, spicy, and fresh flavors, creating a satisfying and seasonal vegetarian meal perfect for fall evenings.

Roasted Beet and Goat Cheese Tacos

Roasted Beet and Goat Cheese Tacos are a colorful, earthy, and slightly sweet vegetarian fall option.

The tender roasted beets pair perfectly with creamy goat cheese and a touch of fresh herbs for a flavorful taco.

Ingredients:

• 2 cups beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• ¼ cup crumbled goat cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Warm tortillas in a skillet or oven.
3. Assemble tacos by layering roasted beets on tortillas, sprinkle with goat cheese and parsley, and drizzle with balsamic glaze.

These tacos are earthy, tangy, and visually stunning, making them a perfect fall vegetarian dish that’s both nutritious and delicious.

Maple-Glazed Sweet Potato and Kale Tacos

Maple-Glazed Sweet Potato and Kale Tacos are sweet, savory, and hearty.

Roasted sweet potatoes glazed with maple syrup combine with sautéed kale for a flavorful vegetarian taco perfect for autumn evenings.

Ingredients:

• 2 cups sweet potato, peeled and diced
• 2 cups kale, chopped
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a skillet, sauté kale until wilted, about 3–4 minutes.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering roasted sweet potatoes and kale, sprinkle with feta cheese and fresh cilantro.

These tacos offer a warm, sweet-savory combination that perfectly captures the essence of fall in every bite.

Harvest Chicken and Cranberry Tacos

Harvest Chicken and Cranberry Tacos are a Thanksgiving-inspired fall meal.

Juicy chicken combines with tangy cranberry sauce and roasted vegetables for a flavorful and festive taco.

Ingredients:

• 1 lb cooked chicken, shredded
• ½ cup cranberry sauce
• 1 cup roasted vegetables (carrots, squash, or Brussels sprouts)
• 8 small flour tortillas
• ¼ cup chopped fresh parsley
• 2 tablespoons mayonnaise or Greek yogurt

Instructions:

1. Warm shredded chicken and roasted vegetables in a skillet until heated through.
2. Warm tortillas in a skillet or oven.
3. Assemble tacos by layering chicken and vegetables on tortillas, top with cranberry sauce, a dollop of mayonnaise or yogurt, and sprinkle with fresh parsley.

These tacos combine savory, sweet, and earthy flavors, creating a festive and satisfying fall meal perfect for dinner or entertaining