Crispy Cauliflower Power Tacos

 

 

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 30-40 minutes

Serving Size: 2 tacos, Serves approximately 4-6

2 Slices on The Slice Plan

 

Ingredients

8-12                             corn tortillas, 6”

2-15oz cans                 garbanzo beans (chickpeas), drained and rinsed

1 head                         cauliflower, cut into very small florets

1                                  zucchini, diced into ¼” cubes

1                                  fresco pepper, halved and sliced

2 cups                          red cabbage, shredded

1                                  avocado, diced

3 TB                            olive oil

1 TB                            cumin

1 TB                            chili powder

1 tsp                            cayenne pepper (optional)

1 TB                            oregano, dried

2 tsp                            kosher salt

 

Lime Crema*

6 oz                             Greek yogurt, plain, nonfat

2 TB                            lime juice

1 tsp                            kosher salt

1 tsp                            garlic powder

2 tsp                            chipotle in adobo sauce, minced (optional)

Cilantro springs (garnish-optional)


Directions

Preheat oven to 400 degrees. In large bowl, toss garbanzo beans with 1 TB olive oil & half the cumin, chili powder, cayenne, and salt; mix well. In a separate large bowl, toss cauliflower with 1 TB olive oil & the other half of cumin, chili powder, cayenne, salt, and all of the oregano; mix well. Place both on separate baking sheets and roast until crispy, about 30 minutes (this may vary).

Meanwhile, combine crema ingredients. Set aside. *You can substitute lime crema for light sour cream – add fresh lime juice for an extra zing!

Heat olive oil in sauté pan and cook zucchini until tender. Warm corn tortillas in oven for 5 minutes (preferably the last 5 minutes of cooking).

 

Turn-Out & Storage

Assemble the tacos as such: garbanzo bean, cauliflower, zucchini, avocado, fresco pepper, red cabbage, crema, cilantro sprig. Great when served with brown rice, lentils, or faro!

All mixtures can be stored up to 3 days under refrigeration.