Toady we’re celebrating the taco – especially since it is Tuesday AND Cinco de Mayo this week! Here’s a few different variations of one of our favorite foods to really step up your taco game for Cinco de Mayo or any day you just need a good, tasty taco!
Our featured taco recipe is Chili Cauliflower Chickpea Tacos, pictured above, is brought to us by Dishing Out Health. Any recipe with mango salsa on top is a winner in my book and the roasted cauliflower and chickpeas is amazingly flavorful with a combo of tasty spices!
INGREDIENTS
- 10 corn or flour tortillas
- 4 cups chopped cauliflower (~1 small head)
- 1 cup cooked chickpeas (if using canned, be sure to drain and rinse them)
- 3 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- Zest of 1 lime
- Pinch of sea salt and black pepper to taste
Mango Salsa
- 1 mango, peeled and diced
- 1 jalapeño, seeded and finely chopped
- ½ red bell pepper, diced
- Juice of 1 lime
- 3 tbsp fresh cilantro, chopped
- Sea salt and black pepper to taste
INSTRUCTIONS
– Preheat oven to 425 degrees F and line two rimmed baking sheets with foil.
– Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to evenly distribute.
– Spread mixture evenly onto baking sheets (try to avoid crowding) and roast for 25 minutes, tossing once halfway through.
– In the meantime, prepare salsa by combining all ingredients in a large bowl. Refrigerate until ready to use.
– To prepare tacos, toast tortillas on heated skillet (optional). Fill with cauliflower and chickpeas, top with ~2-3 tbsp of mango salsa and additional toppings if desired: cabbage slaw, extra cilantro, lime juice and yogurt. Enjoy!
Next up, we’ve got these amazing BBQ Black Bean and Quinoa Tacos with Cilantro Slaw – recipe by She Likes Food.
These vegan friendly tacos are sure to be a crowd pleaser with that beautiful, crunchy slaw on top. Am I right? Paired with quinoa and black beans, this is definitely on my week’s menu!
- ½ cup dried quinoa
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon olive oil
- 1 small shallot, diced (about ¼ cup)
- 2 small cloves garlic, minced
- 1 cup marinara sauce
- 1 tablespoon ketchup
- 1 tablespoon pure maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon tamari
- ½ teaspoon mustard powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Corn tortillas for serving
- 4 cups shredded green cabbage
- 3 cups shredded purple cabbage
- 1 heaping cup shredded carrots
- ⅓ cup chopped cilantro
- ¾ cups non-dairy mayonnaise
- 1 teaspoon dijon mustard
- 2 teaspoons water
- 2 teaspoons pure maple syrup
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon celery seed
INSTRUCTIONS
- Rinse the quinoa and add it to a medium sized saucepan with 1 cup of water. Simmer quinoa until water has evaporated and quinoa is tender, 20-25 minutes. While quinoa is cooking, add all slaw vegetables to a large bowl. Mix the remaining slaw ingredients together in a medium sized bowl and then pour over the vegetables. Mix with a spoon or your hands until the vegetables are evening covered with sauce and refrigerate until needed.
- Heat a large skillet over medium heat and add the olive oil and shallot. Saute for a few minutes until shallot becomes tender. While the shallots are cooking, add all the remaining ingredients, excluding the garlic, to a small bowl (you can add them one by one to the pan but I find it easier and less stressful to add them all to one bowl while the shallots cook). Add the garlic to the pan and cook for another minute. Next, add all of the remaining ingredients (that you’ve already added to one bowl) and cook for about 5 minutes on low heat stirring occasionally.
- Once BBQ Sauce is finished cooking, add the quinoa and black beans to the pan and stir until combined. Warm tortillas and fill with desired amount of BBQ filling and top with coleslaw. Recipe makes about 8-10 tacos depending on how much you fill them.
And to round out your Taco Extravaganza – dessert tacos! Recipe from Le Creme de la Crumb. I’ll just apologize now but I HAD to share this recipe.
Everything in moderation, right?! This is a feast for the eyes and an insanely versatile recipe – omit what you don’t dig and sub in things you love! Red, white and blue for the 4th of July, rainbow colors for your daughter’s birthday or just inspired by whatever is in season at the farmer’s market. You cannot go wrong!
- vanilla ice cream
- whipped cream
- fresh fruit
- caramel sauce or chocolate sauce
- 1½ cups flour
- ¼ cup sugar
- 2 eggs + 1 egg yolk
- 2 tablespoons butter, melted
- 2 teaspoons vegetable oil
- 1 cup half & half
- ⅔ cup water
- ½ teaspoon vanilla
- Preheat a small-medium sized pan or nonstick skillet over medium heat and spray with cooking spray. Mix together all crepe ingredients with a hand mixer until very smooth.
- Pour ¼ cup batter onto the pan and immediately tilt the pan in a circular motion to spread the batter into a larger circle. Cook about 45-55 seconds, then flip and cook another 45-55 seconds. Transfer to a plate and put it in the fridge to chill. Repeat with remaining batter.
- Fill crepes with vanilla ice cream, then top with whipped cream, sliced fruit, and caramel or chocolate sauce. Serve immediately. Enjoy!
