coliflor cauliflower taco la tortilleria recipe
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coliflor cauliflower taco la tortilleria recipe

TACOS DE COLIFLOR CON CHIPOTLE

CHIPOTLE CAULIFLOWER TACO WITH FETTA & AVOCADO TACO

  • SERVES: 4
  • COOKING TIME:
    30 MINUTES
The king of vegetarian tacos. This cauliflower taco recipe is easy and has the perfect combination of softness & crunch, citrus & smokey.

INGREDIENTS

  • 15 La Tortilleria corn tortillas
  • 1 cauliflower
  • 4 small radishes, finely sliced
  • 1 lime, juiced
  • ½ cup almond slivers
  • 200g fetta, crumbled
  •  
  • Cauliflower Marinade:
  • 1½ tbsp chipotle in adobo, chopped
  • ¼ brown onion, sliced
  • 2 cloves garlic
  • 2 limes, juiced
  • 1 tbsp honey
  • ½ tsp cumin
  • ½ tsp salt
  •  
  • Avocado Salsa
  • 1 avocado
  • 2 limes, juiced
  • 20g fresh coriander, finely chopped
  • 1 jalapeño, finely chopped
  • 1 clove garlic, crushed
  • 2 tbsp water
  • Pinch of salt

 

COOKING INSTRUCTIONS

  1. Pre-heat your oven to 240o Combine the cauliflower marinade ingredients in a large bowl. Cut your cauliflower into florets and toss in the marinade until coated. Place on a tray lined with baking paper and bake for 20 to 25 minutes.
  2. Squeeze lime juice over your radish slices to marinate them, and set aside until serving time.
  3. Combine the avocado salsa ingredients until smooth. Alternatively use a blender.
  4. In a dry frying pan (no oil) over medium-high heat, toast almond slivers until golden, stirring constantly. Remove from pan.
  5. In the same hot dry pan, heat your tortillas one by one until soft, hot and floppy, flipping 2 or 3 times. Wrap in a tea towel until ready to serve.
  6. To assemble your taco, place baked cauliflower on your warm tortilla and top with almond slivers, crumbled feta, radish slices and avocado salsa.

¡Buen Provecho!

 

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