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Add a photoCauliflower, Chickpea Tacos with Avocado Crema is good clean eating. Make them vegetarian or vegan. These tacos are a quick, easy, and delicious alternative to meat tacos.
Ingredientes
- 12 Corn Tortillas (soft shells)
- 2 tbsp cumin
- 3 tbsp chilli powder
- 1 tbsp paprika smoked if you can find it
- 2 tsp sea salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tbsp Umami Powder
- 2 tbsp corn starch (optional)
- 1 cup sour cream use dairy free if vegan
- 1 avocado mashed, ripe
- 2 tbsp lime juice
- 3 tbsp cilantro fresh chopped
- 1 tsp Worchester sauce
- 1/2 tsp wasabi paste optional
- 1 med cauliflower (500g)cut into bite size pieces
- 2 cans chickpeas rinsed and drained
- 2 cup radishes (260g) cut into 1/2 inch pieces
- 2 tbsp lime juice
- 4 tbsp olive oil
- 1/2 cup grated Cotija cheese (a hard mexican cheese)
- 4 tbsp Taco Seasoning (2 envelopes of commercial )
Direcciones
- For Taco Seasoning
- Mix all the spices together and put in airtight container as the recipe made enough for several recipes. Take out 4 Tbsp. and set aside for use in the recipe.
- For Avocado Crema
- Make the Crema while the Vegetables are roasting.
- Mash the avocado and add it and the rest of the ingredients to the sour cream. Stir to mix. Set aside. Use dairy-free sour cream for a vegan Avocado crema.
- For Taco Filling
- Preheat the oven to 450 °F. Mix together the olive oil, and lime juice.
- Put the cauliflower, radishes, and chickpeas in a bowl and drizzle the olive oil lime juice mixture over them. Stir to coat. Add more olive oil if needed. Add 4 Tbsp of the Taco seasoning mix and toss to coat.
- Spread the seasoned vegetables on a sheet pan and roast in the oven for 20 - 25 minutes or until fork-tender. Stir once half-way through roasting.
- Sprinkle the vegetables with the Cotija cheese as soon as they come out of the oven. If you are making this Vegan, don't add the cheese.
- Heat the Taco shells by wrapping in aluminum foil and putting in the oven during the last 10 minutes of roasting the vegetables. Alternately, heat individually on a hot cast iron skillet about 1-2 minutes per side. Or until each side is hot and slightly browned
- Assemble the Tacos by dividing the roasted vegetables evenly between the 8 - 12 tacos ( how many you made depends on the size of the taco and how full you fill it. Top with the Avocado Crema, serve with a wedge of lime on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 533g | |
| Recipe makes 4 servings | |
| Calories 766 | |
| Calories from Fat 316 | 41% |
| Total Fat 36.0g | 45% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 2225mg | 93% |
| Potassium 1281mg | 37% |
| Total Carbs 99.41g | 27% |
| Dietary Fiber 21.7g | 72% |
| Sugars 7.23g | 5% |
| Protein 19.64g | 31% |
