Cauliflower, Chickpea Tacos with Avocado Crema is good clean eating. Make them vegetarian or vegan. These tacos are a quick, easy, and delicious alternative to meat tacos.
Make the Seasoning:
My Taco seasoning recipe is a DIY replacement for an envelope of commercial taco seasoning. 2 Tablespoons of my taco seasoning are equal to 1 envelope. To make the seasoning mix together all of the spices and sea salt. The corn starch is optional. If you use this seasoning in beef or pork tacos, add the cornstarch.
Make the Avocado Crema:
To make the Avocado Crema mix together 1 large mashed Haas avocado with sour cream, cilantro, Worchester sauce, and lime juice. Salt to taste, and if you like it spicy, add some wasabi.
Roast the cauliflower, chickpea, radish taco filling.
Did I surprise you with the radish as part of the filling? I just kind of slipped it into the recipe. That’s right, I love roasted radishes, and this recipe is a delicious way to roast them. They add a little crunch and a little bite to the taco.
For the filling, cut up a small head of cauliflower into pieces. In addition to the cauliflower, cut the radishes into bite-size pieces, and add the chickpeas. Make a dressing for the vegetables. Mix together olive oil, lime juice, and a couple of Tbsp. of the taco seasoning. Coat the vegetables with the dressing and roast them in the oven while you make the avocado crema.
Put it all together:
Create your crunchy and savory, roasted cauliflower, chickpea, radish taco with avocado crema. When the filling is fork-tender, remove it from the oven and add a generous amount of grated hard Mexican cotija cheese. If you are vegan, skip the cheese, and the tacos will still be delicious. Warm the corn taco shells in the oven by wrapping 4 or 5 shells in aluminum foil. I heat the taco shells on a hot cast-iron skillet. The skillet browns them a bit on the outside, giving them a mild smoky flavor.
Fill with the roasted vegetables, top with the avocado crema, add a dash of fresh-squeezed lime juice and, so YUM.
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- sheet pan
- 12 Corn Tortillas (soft shells)
- 2 tbsp cumin
- 3 tbsp chilli powder
- 1 tbsp paprika smoked if you can find it
- 2 tsp sea salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tbsp Umami Powder
- 2 tbsp corn starch (optional)
- 1 cup sour cream use dairy free if vegan
- 1 avocado mashed, ripe
- 2 tbsp lime juice
- 3 tbsp cilantro fresh chopped
- 1 tsp Worchester sauce
- 1/2 tsp wasabi paste optional
- 1 med cauliflower (500g)cut into bite size pieces
- 2 cans chickpeas rinsed and drained
- 2 cup radishes (260g) cut into 1/2 inch pieces
- 2 tbsp lime juice
- 4 tbsp olive oil
- 1/2 cup grated Cotija cheese (a hard mexican cheese)
- 4 tbsp Taco Seasoning (2 envelopes of commercial )
- 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.
- 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.
- 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.