Roasted Cauliflower and Chickpea Tacos

Oh my heavens! We had vegan gluten free friends coming for dinner and I wanted to make something to accommodate their diet. I found these tacos on twopeasandtheirpod.com and decided to try them out. Forget vegan gluten free these tacos were AMAZING! they were super simple to throw together as far as prep and I seriously ate 5 they were so good. Don't be scared just make them you wont regret it!



Roasted Cauliflower and Chickpea Tacos

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good!

ingredients:

For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro
For the Lime Crema:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste

directions:


1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!
Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)

Portobello Zucchini Tacos


I'm on a roll here. Another vegan recipe that may be a little to wild for some of your families but if you don't tell them there are mushrooms in it they will never know. I made these last night for dinner and they were so good I had like 5...In fact I ate almost everything by myself because I was once again husbandless at dinner time. But I'm trying not to use that as an excuse not to cook! We'll see how long it lasts.

I had mine with salsa, avocado and some cilantro with a little salt and pepper and it was divine!



Portobello and Zucchini Tacos

Four servings • 45 minutes to prepare

I like to serve these tacos alongside a green salad with tomatoes and avocado.

Ingredients

  • 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced 1/4-inch thick
  • 12 (4 1/2-inch) corn tortillas
  • 1/2 cup fresh salsa
  • 1 ripe avocado, halved and sliced

Instructions

  1. Preheat oven to 425° F. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
  2. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
  3. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
  4. To serve, fill each tortilla with mushrooms, vegetable mixture, avocado and salsa.

Crock Pot Enchilada Steak

I found this recipe on Pinterest and tried it last week.  It was so good and super easy to make.  I was picking at the steak meat all night long because it was flavored perfectly and really tender.  Plus, its done in the crockpot and you can do whatever you want with it afterwards- we used it for tacos, but the original recipe uses them for baked enchiladas.
Crock Pot Enchilada Steak
Adapted from Chef in Training

2 lbs. stew meat (I used 1lb lean, 1 lb. with a little fat)
1 16-oz. can red enchilada sauce 
2 beef bullion cubes
Refried beans (see this recipe for homemade)
Tacos and desired fillings

Place stew meat in crock pot.  Top with crushed bullion cubes (if yours wont crush, put them in a small container with a little water for about 30 seconds and then crush) and enchilada sauce.  Cook on low for 7-8 hours, until meat is very tender and falls apart.  Drain off extra juice and use meat as desired.  Here's the link for the original recipe if you'd like to make enchiladas.

Cilantro Lime Chicken Tacos

Pic courtesy here


I can't believe I'm just now getting around to posting this recipe. It was SO good. I love cilantro and I love tacos and this was perfect for satisfying both!

Cilantro Lime Chicken Tacos
from "What's Cooking Chicago"


cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.


Cilantro Lime Pesto
recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.