Taco Tuesday doesn't have to feel so guilty if you lean things out with a vinegar based slaw, veggie as your base, and avocado instead of sour cream.
These Lime Cauliflower Tacos are fantastic in the summer heat to fill you without feeling heavy!
The avocado dressing can be thinned to a sour cream consistency or dressing for a salad, based on how much water you add. Play with it as you wish!
-Nearly no calories, fat, sodium
-High in vitamin C, A, and K
-Great sourse for b-complex vitamins (b-6, folate)
-New studies are showing some correlation of decreased risk of neurodegenerative disorders such as Alzheimer's and Parkinson's.
It's good to mix things up!
This recipe looks lengthy, but you'll notice that most of the ingredients are already in your pantry. Spices for days!
Taco Tuesday it up!
Cauliflower Lime Tacos
2 tsp cumin
1-2 tsp chili powder
1 tsp paprika
1 tsp garlic salt
1 tsp onion powder
Salt and pepper to taste
Avocado Lime Dressing
1 ripe avocado
1 c fresh cilantro
3-4 small limes, juiced, ¼ c lime juice
1/3 c extra virgin olive oil
1/4 tsp each sea salt and pepper
1/2 tsp cumin
1 T sweetener of choice (maple or agave)
Water to thin to desired consistency
Preheat the oven to 425 degrees F.
Wash the cauliflower heads and remove the stem and leaves. Cut into preferred bite-sized florets.
Place the florets in a large bowl and toss with rub ingredients (or be lazy and place them on the pan and just sprinkle all the ingredients over them evenly). Spread large rimmed baking sheet and roast for 25 minutes, until they become golden. Enjoy!
To make the slaw, throw all the ingredients in a large bowl and toss to evenly coat.
To make the avocado dressing, toss all the ingredients into a food processor (or bowl with immersion blender), and blend until smooth. Add water 1 tablespoon at a time to desired consistency.
Throw it all in a tortilla and eat that deliciousness.