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Cauliflower Tacos
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Cauliflower Tacos
Recipe Amount:
9 Tacos
Serving Size:
1 Taco
Sodium per Serving (mg):
55
We first had fried cauliflower tacos at Mary Sue Milliken and Susan Feniger's restaurant, Border Grill, in Las Vegas. At the time, we didn't want another meat dish becasue we were eating so much meat in Las Vegas, so we both opted for the fried cauliflower vegetarian option. We could not believe how similar the fried cauliflower tasted like fried white fish!
Ingredients
- 9 Tsp Homemade Chipotle Mayo Sauce
- 9 Tsp Chimichurri Sauce - Can substitute with cilantro
- 2 Cups Cabbage - Shredded
- 2 Cups Homemade Pico De Gallo
- 18 Fried Cauliflower Florets- See recipe for 1 cauliflower head
- 9-6" Corn Tortillas
- 1 Tbl Lime Juice - From one lime
Preparation
Step 1:
Prepare all the ingredients: chipotle mayo sauce, chimichurri sauce, cabbage, pico de gallo, and fried cauliflower. To prepare the tortillas, place a cast iron skillet on medium high heat. Place a tortilla in the skillet and flip after 30 seconds. After 20 seconds, remove the tortilla and repeat for all of them. This makes the tortillas more malleable for eating.
Step 2:
To assemble the taco, place 3 fried cauliflower florets on the tortilla. Next place the cabbage and pico de gallo. Drizzle the chipotle mayo and chimichurri next. Finish with a squeeze of a lime wedge. Serve.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Taco
Calories (kCal):
245
Fat (g):
11
Cholesterol (mg):
3
Sugar (g):
6
Protein (g):
22
Fiber (g):
4
Sodium (mg):
55
Potassium (mg):
583
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