Tex-Mex Cauliflower Tacos
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Tex-Mex Cauliflower Tacos

Tex-Mex Cauliflower Tacos

with Spiced Sweet Potatoes and Guacamole Crema

Who says you can't have a tasty, cheesy, satisfying taco that's plant-based? This version will have you sold! Served with a lime-avocado topper, what could be better?

Tags:
Veggie
New
Low CO2
Allergens:
Sulphites
Wheat
Mustard
Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Cauliflower

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

¾ cup

Plant-Based Mozzarella Cheese, shredded

3 tbsp

Guacamole

2 tbsp

Plant-Based Mayonnaise

(Contains Egg, Mustard May contain Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 unit(s)

Lime

2 unit(s)

Sweet Potato

2 unit(s)

Mini Sweet Pepper

½ tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

Not included in your delivery

1 tbsp

Plant-based Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate106 g
Sugar18 g
Dietary Fiber13 g
Protein15 g
Cholesterol10 mg
Sodium1910 mg
Trans Fat0.2 g
Potassium1500 mg
Calcium250 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Zester
Small Bowl

Cooking Steps

Roast sweet potatoes
1
  • Cut sweet potatoes into 1/2-inch wedges.
  • Add sweet potatoes, half the Enchilada Spice Blend (use all for 4 ppl) and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss coat.
  • Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. 
Cook cauliflower
2
  • Meanwhile, cut cauliflower into bite-sized pieces. 
  • Core, then cut peppers into 1/2-inch slices.
  • Heat a large non-stick pan over medium-high heat. When hot, add cauliflower, peppers, Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until cauliflower is tender and water has evaporated, 4-5 min.
  • Add 1 tbsp (2 tbsp) plant-based butter. Cook, stirring often, until cauliflower is coated, 1 min. 
  • Season with salt and pepper. Cover to keep warm.
Warm tortillas
3
  • Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Make guacamole crema
4
  • Meanwhile, zest lime, then juice half the lime into a small bowl (juice whole lime for 4 ppl). Cut remaining lime into wedges.
  • Add half the mayo (use all for 4 ppl) and guacamole to the bowl with zest and juice. Season with salt and pepper, then stir to combine. 
Assemble tacos
5
  • Divide cauliflower mixture between tortillas. 
  • Sprinkle plant-based cheese over top.
  • Dollop with half the guacamole crema.
Finish and serve
6
  • Divide tacos and roasted sweet potatoes between plates. 
  • Squeeze a lime wedge over top.
  • Serve remaining guacamole crema on the side for dipping.