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Cauliflower, Chickpea Tacos With Avocado Crema Recipe

Ingredients

How to make it

  • 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.
  • 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.
  • 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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