Vegetarian
Spice-coated, oven-baked cauliflower makes a delicious meat-free filling for these crisp tacos. Topped with guacamole and a tangy coriander and jalapeño salsa, they’ll bring a fiesta feeling to midweek cooking.
Preheat oven to 200°C fan-forced. Chop cauliflower into florets, place in a bowl with olive oil and toss well to coat.
Add panko breadcrumbs and Tex Mex Mix Tape blend. Cover the bowl with plastic wrap and give it a good shake to coat the cauliflower. Transfer to a lined baking tray and roast for 25-30 minutes or until tender. Reduce oven temperature to 160°C.
Meanwhile, juice 1 lime and finely chop eschalot. Place in a bowl with 1⁄2 teaspoon salt flakes and set aside for 5 minutes to soften slightly. Halve avocado, scoop flesh into a bowl and roughly mash. Season with salt and pepper and mash to combine.
Pick coriander leaves and chop half, reserving the whole leaves to serve. Place chopped coriander in a bowl with jalapeño chilli. Season with salt and pepper, stir to combine and set aside.
Place taco shells on a baking tray and warm in oven for 5 minutes.
Cut remaining lime into wedges. Fill taco shells with cauliflower and serve with guacamole, crème fraîche, coriander leaves and jalapeño salsa. Serve with lime wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
