1 medium sized cauliflower head, chopped into florets
1 x 400g can chickpeas, drained
1 large corn on the cob, corn removed
4 large spring onion stalks, trimmed and diced
1 Tbsp ground turmeric
½ Tbsp garlic powder
1 tsp ground paprika
1 tsp ground cumin
Salt and pepper, to taste
1 lime, juiced
1 packet gluten free soft taco shells or hard corn shells
Store bought salsa, to serve
Small handful fresh parsley, to serve
Method
Avocado Dressing
Add all dressing ingredients into a blender, blend on high until well combined and smooth. Add a little more water if it’s too thick.
Pour dressing into a clean bowl, refrigerate for later.
Taco Filling
Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent.
Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much.
Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. Reduce heat to medium.
Add all spices, seasonings and lime juice to mixture, mix well and cook for a further 5 minutes.
If cauliflower is tender, the mixture is ready. Turn off heat.
Fill up your taco shells, top with avocado dressing, salsa and parsley.
Enjoy!
Notes
Store leftover avocado dressing in an airtight container, refrigerated, for 2-4 days. Store leftover taco filling in an airtight container, refrigerated, for 3-5 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/mexican-street-style-vegan-tacos/