Did you really think that we were going to give you guys a recipe for tortillas but not give you a recipe for tacos?! In case you missed it, last week we provided a recipe for Gluten Free, Grain Free, and Nut Free Tortillas that are absolutely delicious! The secret ingredient that we used to make these tortillas paleo friendly was cassava flour. It is super similar to wheat flour in its consistency which made it so easy to create the recipe, but it comes from the cassava root, also known as yucca (very similar to a potato). So now that we have these awesome tortillas laying around there was only one thing we could do…make tacos! Cue the tequila because we’re having a Mexican themed dinner tonight!
We love these tacos because they give you all the flavors and taste of traditional Mexican food, but they don’t leave you feeling heavy and weighed down. Plus they are vegan and will still fill your belly while giving you some key nutrients.
Cauliflower:
One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s rich in vitamins and minerals containing vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. Since cauliflower has beneficial effects on numerous aspects of health, it can easily be considered a superfood.
Chickpeas:
Chickpeas are a great source of protein if you are vegetarian or vegan. The fiber in the chickpeas plus plant-based protein will keep you fuller longer. That combined slows down your digestion which is what keeps your blood sugar level stable. They are also high in iron and manganese which contributes to healthy bone structure and assists metabolic activity.
We are huge fans of pickled red onions due to the impact they can have on your gut. According to Dr. Axe, “pickling is a form of fermentation, a process that turns the sugar and carbs naturally found in foods into friendly bacteria. These bacteria help to break down ingredients in the food when you eat them, improving digestion.” This good bacteria helps boost your immune system by fighting off the bad bacteria and creating a line of defense against pathogens. In the recipe particularly, the pickled red onions add a delightfully sweet and salty punch of flavor to the tacos!
Call all of your friends over, whip of a batch of margaritas and serve these amazing vegan tacos for your next taco night!
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Vegan Cauliflower Tacos with a Spicy Avocado Sauce
- Yield: 6 tacos 1x
- Category: Recipes, Dinner, Lunch
Description
Delicious Vegan Cauliflower Taco, served with s Spicy Avocado Sauce and Gluten and Grain-Free Tortillas.
Ingredients
Pickled Red Onions:
We followed the recipe from Dr. Axe. Click HERE for the recipe
1 red onion, thinly sliced
1/2–1 cup apple cider vinegar
1 cup warm water
1 tablespoon maple sugar
1 1/2 teaspoons kosher salt
Spicy Avocado Sauce:
1 Large avocado
2 – 3 limes, juiced
1 medium jalapeño, deseeded, membranes removed and roughly chopped (you can leave some seeds if you prefer it spicier)
1 handful fresh cilantro
1/4 tsp. sea salt
Taco Filling:
1 medium-sized cauliflower head, chopped into small florets
1 15 oz. can chickpeas, drained and rinsed
2 T olive oil or coconut oil
1 T ground turmeric
1/2 T garlic powder
1 tsp ground paprika
1 tsp ground cumin
1 lime, juiced
Seal Salt and pepper to taste
Taco Shells:
Gluten Free, Grain Free, and Nut Free Tortillas
Instructions
1.) To make pickled onions: Mix vinegar, water, maple sugar, and salt together in a bowl. Place sliced onions in a mason jar or airtight container. Pour vinegar mixture over onions until they are completely covered. Set aside at room temperature for 1-2 hours. Cover and refrigerate for up to 3 weeks.
2.) To make the Spicy Avocado Sauce: Place all ingredients into a high-speed blender and blend until well combined and smooth. If it is too thick, add more lime juice. If you like it extra spicy add a few of the jalapeño seeds. Set aside or refrigerate if you don’t plan on using it right away.
3.) To make the Taco Filling: heat oil in a large skillet over medium-high heat. Once heated, add cauliflower and sauté until cauliflower is tender about 10 minutes. Add chickpeas and cook for an additional 2-3 minutes and reduce heat to medium/medium-low. Add in spices and lime juice and cook for another 5 minutes.
4.) Fill the tortillas. Start with the spicy avocado sauce, spreading it on the tortilla. Add taco filling and top with pickled onions. If desired add a squeeze of fresh lime juice and chopped cilantro. you can even add salsa if you have it!
