Chipotle Cauliflower Tacos
Serves 4
Ingredients
Potato-cassava tortillas:
- 2 cups peeled and chopped potatoes
- 1 cup cassava flour, more if needed
- ¼ tsp sea salt (optional)
Chipotle cauliflower:
- 1 tbsp freshly squeezed lime juice
- 2 tbsps pure maple syrup
- ½ tsp chipotle powder, more to taste
- 2 tsps paprika
- 2 tsps garlic powder
- ½ tsp sea salt (optional)
- 4 cups cauliflower florets
Mango salsa:
- 1 ½ cups finely chopped mango
- ¼ cup finely chopped red onion
- ¼ cup finely chopped cilantro, loosely packed
- Juice from 1 lime
- 1 tbsp finely chopped red jalapeño
- ½ tsp sea salt (optional)
To serve:
- 1 cup shredded purple cabbage
- 3-4 lime wedges
- ¼ cup cilantro leaves, loosely packed
Instructions
For the potato-cassava tortillas, place the potatoes in a steaming basket set over boiling water. Steam them for 15 to 20 minutes until they are tender when pierced with a fork, then remove them from the heat and allow them to cool.
Once cooled, place the potatoes in a large bowl and mash them until they are free of lumps. Gradually add the cassava flour to the mashed potatoes and knead the mixture until you achieve a soft, smooth dough that is neither sticky nor wet. If necessary, add a bit more cassava flour to reach the desired consistency.
Roll the dough out to a thickness of ⅛ to ¼ inch between two sheets of parchment paper or on a lightly floured surface. If the dough is very crumbly when rolling out, add a bit of water and knead until smooth. Continue rolling out.
Use an upside-down plate or bowl to cut out tortillas from the dough. Heat a ceramic non-stick skillet over high heat and cook each tortilla for 3 to 4 minutes on each side until they are browned. Repeat this process with the remaining dough.
For the chipotle cauliflower, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, combine the freshly squeezed lime juice, maple syrup, chipotle powder, paprika, garlic powder, and sea salt (if using). Whisk the ingredients together until they are well combined. Add the cauliflower florets to the bowl and stir them until they are evenly coated with the spice mixture.
Transfer the coated cauliflower florets to the prepared baking sheet and roast them in the oven for 25 to 30 minutes, until they are lightly charred and tender. Once done, remove them from the oven and set aside.
To make the mango salsa, combine the diced mango, red onion, cilantro, lime juice, jalapeño and sea salt (if using) in a bowl. Stir until evenly mixed.
When you're ready to serve, place a few pieces of roasted cauliflower on each tortilla and top with shredded purple cabbage, mango salsa, and fresh cilantro. Repeat this process with the remaining tortillas. Serve the tacos immediately with lime wedges on the side. Enjoy!
Serves 4
Categories: New Recipes, Lunch & Dinner, Grain Free, Nut & Seed Free, Potato Recipes, Main Dishes, Fat Free, Tacos & Nachos
Lemon Balm Kitchen curates the best healing recipes from around the web. This recipe is sourced from Medical Medium 💖 Here you can find a link to the original recipe or check out their social media.