Roasted Cauliflower Tinga Tacos With Chili-Lime Slaw

Roasted Cauliflower Tinga Tacos With Chili-Lime Slaw

Lighten up taco Tuesday without losing any flavor! These cauliflower tinga tacos are sure to be a low-carb hit. They’re the perfect representation of eating well and deliciously.    

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Ingredients

  • For the Tacos:
  • 1 Head of Cauliflower* (see note) chopped into small bite size pieces, about 1 3/4 lb (790g)
  • 2 1/2 Tbs Extra Virgin Olive Oil divided
  • 1 C (110g) Purple Onion chopped, about 1 medium
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Cumin ground
  • 1 1/2 - 2 Tbs Chipotle Chilis + Adobo Sauce mince the chilis and mix with adobo sauce - look for gluten free if needed
  • 1 C (274g) Fire Roasted Tomatoes + its juices, leftovers may be frozen
  • 1/2 C (135g) Your Favorite Prepared Salsa
  • 12-14 6" Corn or Flour Tortillas
  • For the Chili-Lime Slaw:
  • 3 C (150g) Purple and Green Cabbage shredded, loosely packed
  • 1 Tbs Fresh Jalapeno seeded and chopped fine, or to taste (add more to take the spicy up!)
  • 1/2 C (20g) Cilantro chopped
  • Juice of Two Limes
  • 1/2 tsp Fine Sea Salt
  • Serve With (options):
  • Roasted Jalapeno Guacamole
  • Pepita Crema
  • Cilantro
  • Spanish Brown Rice

Directions

Want to see the entire recipe? Click here Published January 09, 2019.

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