Today marks the beginning of my taco making career. Yep, I’ve gotten a taste of making itty bitty mexican parties-in-your-mouth and things will never be the same.
Its been about 2 months now of Peter and my tradition of strolling down the street for Taco Tuesday to the local Tex Mex spot. They serve up 1 style of veggie taco (a fried quinoa fritter) which pairs dangerously well with their super spicy-sweet hot sauce and Mexican apple cider.
I guess I’ve decided I may have abused the addictive combination, or maybe the wounds are still fresh from last time we went and they ran out of quinoa (trust issues), but I decided to take matters into my own tortillas.
Enter these smoky, sweet, crispy & crunchy babes.
The cauliflower taco is pretty standard when you visit Mexican restaurants trying to appease the vegan crowd, but roasted chickpeas are decidedly key to providing a more satisfying and well rounded experience.
Girl needs her protein. Or girl will eat 9 tacos.
The seductive mixture of chipotle and Mexican spices, roasted with cauliflower and chickpeas make this filling an enviable meat substitute. Some of the little crusty bits may not even make it into the tacos…
A crunchy creamy slaw is often what you crave when biting into a corn tortilla, so a creamy tahini lime dressing on red cabbage with jalapeño and cilantro is the naturally the ideal solution.
BIG flavours, little tacos…happy bellies.
- 2 heaping cups red cabbage, shredded or sliced finely
- 1 jalapeno, sliced thinly, seeds discarded
- 2 tablespoons cilantro, roughly chopped
- 2 tablespoons tahini
- 1/2-1 lime (depending on size and preferences)
- 1/8 cup water
- 1/2 teaspoon garlic powder
- 1 teaspoon maple syrup
- sea salt to taste
- 1 can of chickpeas/1.5 cups
- 1 small head of cauliflower chopped into bite sized florets
- 3 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon tamari
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- sea salt.
- 1 tablespoon olive oil
- 8 corn/wheat tortillas
- 1 avocado, sliced
- hot sauce
- extra lime, jalapeno,cilantro to top
- Preheat the oven to 400 degrees and prepare a baking tray with parchment paper. In a small bowl combine chipotle peppers, tamari, garlic powder, cumin, chili powder, salt and olive oil. Spread out cauliflower and chickpeas in an even layer and pour chipotle sauce over, massaging into every nook and cranny.
- Bake for 30 minutes until cauliflower is golden brown in bits, and chickpeas are crispy in parts. Stir or shake about half way through.
- While this is baking you can prepare your slaw. In a small bowl combine tahini, lime, garlic powder, maple syrup and salt. Stir until smooth and poor water in a little at a time until dressing is at your desired texture. You won't want it too runny because the cabbage releases water.
- In a medium bowl combine shredded cabbage, jalapeno, and cilantro. Drizzle with tahini dressing and use your hands or tongs to coat thoroughly. Taste and add more lime or salt if need. Set aside.
- When ready to eat: Heat up tortillas on a hot pan for 3-4 minutes, flipping when nice and toasty. Serve right away with a couple tablespoons of slaw, topped with the cauliflower chickpea mixture, avocado and hot sauce.
- Cauliflower mixture could be made ahead and reheated quickly in the oven the next day. The slaw could also be made ahead but I would recommend keeping the dressing and the cabbage separately so it doesn't get soggy!