- 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 )
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.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.
For Taco Seasoning
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.
For Avocado Crema
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.
For Taco Filling
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.