This taco dish comes together in a snap and is probably one of the most delicious tacos I have ever had! It will easily become a household fav, so don’t be shy to double up on this recipe as you’ll definitely want the leftovers.
Marinated to sweet and spicy perfection, these grilled shrimpy’s pair perfectly with just about any topping. I like to mix mine up with homemade pico de gallo, guacomole, mango, cabbage and extra cilantro.
Ingredients: (makes about 8 tacos)
6 tbsp lime juice
2 tbsp chipotle in adobo sauce
Salt & pepper
1/4 c olive oil
2 cloves garlic.
1/4 c honey
Zest of 1 lime
corn or wheat tortillas
Marinade shrimp for 2 hours or more.
Mix together, 1/2 cup fat free sour cream , 1tbsp chipotle in Adobe sauce, 1 tbsp lime juice, zest of 1 lime , 1 clove garlic, make this while shrimp marinade’s so flavours mellow.
Cut up avacodo, shredded cabbage , cilantro, mango’s , tomatoes etc. for garnishing taco’s.
Cook shrimp till pink and then put together as taco’s
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!