Tex-Mex Chorizo and Cauliflower Tacos
with Spiced Sweet Potatoes and Guacamole Crema
Who says you can't have a tasty, cheesy, satisfying taco without dairy cheese? This version will have you sold! Served with a lime-avocado topper, what could be better?
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.
Ingredients
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)
250 g
Chorizo Sausage, uncased
Not included in your delivery
1 tbsp
Plant-based Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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. Transfer to a plate and cover to keep warm.
- Heat the same pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook, breaking up chorizo and stirring often until chorizo is cooked through, 4-6 min**.
- 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!)
- Meanwhile, zest lime, then juice half the lime into a small bowl (juice whole lime for 4 ppl). Cut remaining lime into wedges.
- Add mayo and guacamole to the bowl with zest and juice. Season with salt and pepper, then stir to combine.
- Divide cauliflower mixture and chorizo between tortillas.
- Sprinkle plant-based cheese over top.
- Dollop with half the guacamole crema.
- Divide tacos and roasted sweet potatoes between plates.
- Squeeze a lime wedge over top.
- Serve remaining guacamole crema on the side for dipping.
If you've opted to add chorizo, heat the same pan used to cook the cauliflower over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook, breaking up chorizo and stirring often until chorizo is cooked through, 4-6 min.**
Top tortillas with chorizo.