Tacos: Chicken, Prawn, Vegetarian…

So tacos are definitely a staple in my diet – if I could, I would even classify them as their own food group 😛

But in all seriousness, I can’t believe I haven’t posted this recipe yet! I make them for almost EVERYONE I meet – I even made them in Switzerland and the kids even loved them! They’re simple, nutrient dense, versatile and easy to make – so the whole family can enjoy.

This recipe I created when I was vegetarian, so the original recipe is a vegetarian recipe. However, since adding meat back into my diet, I’ve enjoyed using the same recipe but with chicken or prawns added on top! You could also add Tofu instead of the meat. Enjoy!

INGREDIENTS
  • 10 – 12 Taco Shells (I love using Adriana’s corn tortillas)
  • 1 head cauliflower, chopped into bite size pieces
  • 1 can chickpeas, drained + rinsed
  • 1 tbsp avocado oil
  • 3(ish) tbsp Taco Seasoning (buy in store or see my recipe below)
  • 3 cups shaved cabbage (red, purple or both)
  • 1 bunch of cilantro, detailed + finely chopped
  • 1/2 serrano pepper, seeded + finely diced (optional)
  • 2 – 3 tbsp avocado oil mayo (optional)
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar or fresh lime juice
  • Himalayan salt and cracked pepper to taste
  • 1 avocado, pitted + sliced
  • 1 container of Adriana’s Salsa Aioli-Chipotle (or sour cream)
  • 1 container of Adriana’s Salsa Rustica (or salsa of choice)
  • Optional: top with micro-greens/sprouts, cheese of choice (sometimes I add sheep feta if I have any laying around in the fridge!), limes, sauerkraut or any other favorite fermented veggie.
TACO SEASONING
  • 1.5 tbsp cumin
  • 1 tbsp smoked paprika
  • 1.5 tsp smoked sea salt
  • 1 tsp oregano
  • 1 tsp chilli powder
  • 1 tsp cinnamon
  • 2 dashes cayenne
  • 2 dashes chipotle
DIRECTIONS
  1. Preheat oven to 425°F. Toss cauliflower, chickpeas, avocado oil and taco seasoning all together in a large bowl. Spread evenly out onto a large baking sheet lined with parchment paper. Bake for 15min while you prep the other ingredients.
  2. While the filling is cooking, prep the coleslaw. Combine cabbage, cilantro (saving a handful to top the tacos with), serrano pepper, mayo, olive oil, lime juice, salt and pepper all together in a bowl until well combined. Add more/less mayo to make it more creamy or add more/less acid to make it more vinegary.
  3. When the timer is up on the oven, stir the cauliflower mixture and cook for another 10 – 15min or until mixture is al dente and slightly golden brown.
  4. Prep remaining ingredients while the filling finishes cooking. Heat up the tortilla’s in the oven if preferred.
  5. When ready, prepare tacos however you see fit! My method goes something like this: taco shell smothered in aioli, coleslaw, sauerkraut, chickpea/cauliflower filling, salsa, avocado and then micro-greens and/or cheese! ENJOY!
NOTES
  • Protein Alternative: If would like to a protein to this dish, you could use wild prawns, shredded chicken, or diced tofu, coated in the taco seasoning mix, pan fried until fully cooked.
  • If you’re tight on time, you could buy a pre-made bag of coleslaw and use that instead of making it from scratch.
  • If you are unable to find an aoili, try add mayo, sour cream and my spice mix together – it makes a GREAT taco spread!
  • If you have the time and would like to save on cost, you could use dried garbanzo beans, soaked overnight, rinsed and then tossed in with the cauliflower when you are ready to bake.
  • I like the small soft corn tortillas for this recipe but you could use hard shells (as my sister likes) or burrito wraps (as my boyfriend likes), lettuce wraps (as my mom likes) OR on some lovely homemade pupusas (as shown in one of my photos)!
  • With the leftovers, I sometimes through them ALL into one dish and enjoy as a taco salad for lunch the next day!

 

With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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