Empty My Fridge
Vegan Hard Tacos Recipe with Cauliflower + Pico De Gallo!
Ingredients
- Shallot1
- Jalapeño chili1
- Cilantro
- Tomato2
- Salt
- Cracked pepper
- Olive oil
- Lime
- Cauliflower4 cups
- Smoked paprika1 tbsp
- Chili powder1 tbsp
- Garlic powder½ tbsp
- Onion powder½ tbsp
- Cumin1 tsp
- Soy sauce3 tbsp
- Hot sauce
- Avocado
- Tortilla
Instructions
- Preheat the oven to 350°F.
- Finely chop the shallot, jalapeño (seeds kept for more heat) and cilantro, and dice the tomatoes. Put them in a bowl.
- Season with a generous pinch of pink salt and cracked pepper, then add a drizzle of olive oil and a splash of lime juice. Mix and set aside.
- Arrange the hard taco shells on a baking tray and bake at 350°F for 3 to 4 minutes.
- Heat a sauté pan over medium-high heat and add a drizzle of olive oil.
- Add the riced cauliflower, smoked paprika, chili powder, garlic powder, onion powder and cumin, and mix.
- Add the soy sauce and sauté for 5 to 7 minutes.
- Fill the shells with the cauliflower, top with the pico de gallo, hot sauce if using, and mashed avocado.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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