I’ll admit that I always get nervous each time I mix these spices together, in fear that it is going to be too much flavour in all the wrong ways but I always end up being blown away with how well they blend together.
To save yourself some time, mix up 4 x’s the amount of spice, that way you always have this spice on hand.
3 tbsp paprika
1 tsp himalayan sea salt
1 tbsp onion powder
1 tsp ground black pepper
1 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic powder
For the Fish:
4 tilapia fillets
3 tbsp coconut oil
Pat Tilapia dry, coat with spice mix, allow to sit at room temperature for about 30 minutes.
Heat oil on med-high heat, heat until hot.
Cook fillets for 3 minutes per side or until fish is opaque and can be flaked.
Cauliflower is seriously underrated and often overlooked. I’m hear to tell you it’s not! It’s neutral flavor and versatility makes it an ideal choice to spice up, season and prepare to exactly how you like. Not to mention it’s low in cost and has great nutritional content.
This cruciferous vegetable is an excellent source of Vitamin C, K, B6, fibre, folate, pantothenic acid,and manganese. Low in saturated fat and cholesterol, cauliflower is also a good source of protein, thiamine, riboflavin, phosphorus, and potassium. All these powerful properties help reduce the risk of cancer, most notably lung, colon, breast, ovarian, and bladder. So time to load up on this veg!
These cauliflower chickpea taco’s are incredible. I recently was introduced to this amazing meatless dish a couple weeks ago and I’ve made it several times since. It’s super easy, delicious, and the cost per meal is ridiculous. Originally found on She Likes Food (Yea I do!)
1 head of cauliflower
1¼ cup of cooked chickpeas
1 teaspoon olive oil
10-12 corn tortillas or desired shell (I’ve used lettuce wraps, which are super delish!)
You can adapt the seasoning based on what you might have on hand in your spice cupboard – be inspired. 🙂
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoons salt
1 teaspoon chili powder
1 teaspoon dry mustard
½ teaspoon smoked paprika
¼ teaspoon black pepper
1 14 ounce bag of cole slaw mix or 6 – 7 cups of thinly chopped cabbage and carrots
½ cup of veganasie, mayonnaise or miracle whip salad dressing
½ teaspoon dijon mustard
1 teaspoon pure maple syrup
1½ teaspoon apple cider vinegar
¼ teaspoon celery salt
1 pinch black pepper
Juice of one lime
Pre-heat oven to 375 degrees F.
Prepare slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
In a small bowl add all of the seasoning ingredients and mix together.
Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with seasoning. Toss everything together with your hands so that cauliflower and chickpeas are coated with spices. Place the sheetpan in the oven and bake for about 25-35 minutes (flipping occasionally).
If desired, warm up corn tortillas in the oven. Add about ¼ cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with your favourite toppings if you desire – I love adding avocado here!
The next best thing about this dish, is the leftovers! Warm up the filling the following day and use it as a salad topper – delish!