Boil the pumpkin in a pot with water until they get softer, they shouldn't be too mushy, though.
Mix the ingredients for the coating batter. In a separate bowl, mix the ingredients for the breading.
Drain the boiled pumpkin bites and toss them in the breading batter, then toss a few pieces into the breading. Give it a good mix so it's coated on all sides. Repeat until all the pumpkin pieces are coated.
Heat a pan with olive oil, and pan-fry the pumpkin pieces on each side until they are nice golden brown. Transfer them to a paper towel to remove excess oil.
Garlic Sunflower Seed Sauce
Add all the ingredients for the Garlic Sunflower Seed Sauce in a high-powered blender. Blend until completely smooth for about 2 minutes. Now you can adjust the consistency - add more water to make it more drizzable.
Assembling the Tacos
On each hard shell taco, add salad, sprouts, 3-4 pumpkin nuggets (depending on the size of your tacos), top with garlic sunflower seed sauce and thinly sliced green onions.
Notes
*If you don't have hard shell tacos at home, you can make your own using soft tortillas. I've included the instructions in the post.