Cauliflower Walnut Tacos
Taco night will never be the same with these delicious Cauliflower Tacos that are simple to make and happen to be vegetarian, vegan, and even gluten-free. They are absolutely delicious!
Servings: 6
Calories: 298kcal
Ingredients
Tacos:
- 8 corn tortillas
- 1 lb. raw cauliflower finely ground
- 1 cup walnuts finely ground
- 4 oz mushrooms finely chopped (optional)
- 1 onion finely chopped (optional)
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lime juice
- Salt and Pepper to taste
Cilantro Lime Dressing
- 1 large ripe avocado pitted and peeled
- 2 garlic cloves peeled
- 1 jalapeno seeded
- ½ cup fresh cilantro leaves
- ½ cup orange juice
- ¼ cup of water or more as needed
- 2 tablespoons lime juice
Instructions
- Preheat your oven to 400 °F.
- Wrap the corn tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds. This will soften the tortillas. Drape each tortilla over two bars of your oven rack and bake for 8-10 minutes. Watch them carefully as they can burn quickly. Remove and set aside.
- Place the cauliflower and walnuts into a food processor and process until the cauliflower is well ground looking like rice. Be careful not to puree this mixture. You can also pulse the mushrooms and onions in this step to save time.
- Place the cauliflower mixture, mushrooms and onions, and the remaining spices into a large bowl and mix thoroughly. Pour the mixture onto a parchment-lined baking sheet and bake for 20-30 minutes or until golden brown. This will depend on how dry you prefer your taco filling.
- Place the dressing ingredients into a blender and blend until creamy and smooth.
- Fill the tacos with the cauliflower-walnut filling and top with your choice of suggested toppings and cilantro-lime dressing.
Video
Notes
Tips & Suggestions:
- Blending- When processing the walnut taco meat in your food processor, don't overdo it or it will become sticky.
- Spices- It's easy to put together your own blend of Mexican spices, so don't be afraid to venture away from the recipe and substitute your own favorite mixture.
- 2 cups mixed greens
- 1 cup olives, sliced
- 1 cup green or red peppers, diced
- ½ cup green onions, diced
- 2 cups corn, frozen or fresh
- 1 mango, diced
- Cilantro Lime Dressing (recipe included)
Nutrition
Serving: 1taco | Calories: 298kcal | Carbohydrates: 33g | Protein: 8g | Fat: 18g | Sodium: 170mg | Fiber: 9g | Sugar: 6g