Mexican food and margaritas are our GO TO when it comes to dinner out. I’ve been so pleasantly surprised by the increase in veggie options at Mexican restaurants, especially around where we are in LA (Gracias Madre anyone?!).
Cauliflower tacos popping up left & right [ they say cauliflower is the new brussels sprout (I’m not complaining) ].
Tyler’s birthday is May 4th so we always end up either celebrating Cinco de Mayo a day early, or celebrating his birthday a day late. This year we went all out with our Mexican dinner a day early.
On the menu: Cauliflower Tacos with Lime Slaw and Cilantro Avocado Cream Sauce, along with Spicy Pineapple Basil Margaritas.
1 head of cauliflower
2 cups shredded cabbage (green or red)
pickled or fresh jalapeño slice
apple cider vinegar
stevia or honey
3-4 basil leaves
pink Himalayan salt
For the Lime Slaw:
Cut 2 cups of raw cabbage and place in bowl with 1/4 cup of lime juice, 1 tbs of apple cider vinegar, a drizzle of honey (or stevia) and a few dashes of pink Himalayan salt.
Mix well and let it sit in the fridge for at least an hour.
For the Cilantro Avocado Cream Sauce:
Add 1 ripe avocado, 1/4 cup of fresh cilantro, 3-4 tbs of fresh lime juice, and a few dashes of pink salt to food processor or high speed blender and blend until it reaches a creamy consistency.
Add mixture to a ziplock bag and cut just one of the corners to be able to squeeze onto tacos.
For the Cauliflower:
Chop up cauliflower and add to a large ziplock baggie.
In a small dish, stir together, 3 tbs of Sriracha sauce, 1 tbs lime juice, 2 tbs of melted coconut oil, garlic powder, pink salt, & cumin and pour mixture into the bag with the cauliflower.
Shake well and let sit in fridge for about an hour.
Bake for about 25 minutes, flipping once at 400 degrees.
For the tacos:
On the stove, heat corn tortillas on each side for about 20 seconds before serving.
Top with slaw, cauliflower, and avocado cream and voila! Healthy, vegan Mexican!