Taco restaurants are popping up as quickly as coffee shops and sushi restaurants and for good reason; the food is awesome, the ingredients are inexpensive and restaurants can make a killing serving them to you. But you don’t have to go very far to eat fresh tacos; in fact you don’t have to leave your kitchen!
These are so tasty and so simple to make.
vegan cauliflower tacos with fresh tortillas
(makes about 8 tacos)
what you’ll need:
- 3 cups (750 mL) thinly sliced cauliflower
- 2 tbsp (30 mL) avocado or olive oil
- 3 tbsp (45 mL) Pesto Sauce
- ½ tsp (2 mL) freshly ground black pepper
- 1 tsp (5 mL) sea salt, divided
- ¼ cup (60 mL) water
- 2 tbsp (30 mL) fresh lemon juice
- 1 avocado, large dice
- 8 Fresh Tortillas
- ½ cup (125 mL) Cherry Tomato Vinaigrette
- 4 cups (1L) arugula micro greens or finely chopped Romaine lettuce
instructions:
1. Preheat oven to 450 F.
2. Thinly slice cauliflower and set aside.
3. In a large sauté pan, warm oil over medium/ high heat.
4. Add Cauliflower and thyme and toss to coat with oil.
5. Transfer to a preheated oven and bake until golden brown, about 10- 12 minutes.
6. Remove from oven and add pesto, water, black pepper and ½ tsp (2 mL) sea salt and mix well.
7. Transfer to a bowl and set aside.
8. In a separate bowl, combine lemon juice, avocado and remaining salt and mix well to combine. Set aside.
9. To assemble tacos, place about 1 tbsp (15 mL) Cherry Tomato Vinaigrette and spread evenly over fresh tortillas.
10. Evenly divide avocado and roasted cauliflower and place on top of the sauce. Place a large mound, about ½ cup (125 mL) micro greens over top and drizzle with 1 tsp (5 mL) smoked olive oil.
Enjoy!
chef jordan’s tips:
- Store bought tortillas can be very good. I look for tortillas sold frozen which typically means they are not full of chemicals and other shelf stabilizers. If they are good quality, once thawed they won’t stay fresh for very long! That may mean two nights of tacos!
