Ingredients Makes 8 to 10 tacos
| FILLING | ||
| 1⁄4 cup | grapeseed oil | 60 mL |
| 3 tbsp | freshly squeezed lime juice (see Tips) | 45 mL |
| 2 tsp | chili powder | 10 mL |
| 1 tsp | ground cumin | 5 mL |
| 1⁄2 tsp | fine sea salt | 2 mL |
| Pinch | cayenne pepper | Pinch |
| 2 cups | drained cooked chickpeas (see Tips) | 500 mL |
| 1 | head cauliflower, cut into bite-size florets (about 4 cups/1 L) | 1 |
| SLAW | ||
| 2 cups | thinly sliced red cabbage | 500 mL |
| 1⁄2 cup | roughly chopped fresh cilantro leaves | 125 mL |
| 1⁄2 cup | thinly sliced red bell pepper | 125 mL |
| 2 tbsp | extra virgin olive oil | 30 mL |
| 2 tbsp | freshly squeezed lemon juice | 30 mL |
| 1⁄4 tsp | fine sea salt | 1 mL |
| AVOCADO DRIZZLE | ||
| 1⁄2 | ripe medium avocado | 1⁄2 |
| 1⁄2 cup | water | 125 mL |
| 1⁄2 cup | extra virgin olive oil | 125 mL |
| 3 tbsp | freshly squeezed lime juice | 45 mL |
| 1 tbsp | freshly squeezed lemon juice | 15 mL |
| 1⁄8 tsp | fine sea salt | 0.5 mL |
| 8 to 10 | small gluten-free organic corn taco shells (see Tips) | 8 to 10 |
| Lime wedges | ||
| Hot sauce |
Instructions
Prep
- Preheat oven to 400°F (200°C)
- Baking sheet, lined with parchment paper
- Blender
- Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet. Bake in preheated oven for 18 to 20 minutes or until golden brown.
- Slaw: In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and salt. Set aside.
- Avocado Drizzle: In blender, combine avocado, water, olive oil, lime juice, lemon juice and salt. Process until smooth and creamy. (Store leftover drizzle in an airtight container in the refrigerator for up to 3 days.)
- Assembly: Spoon chickpea-cauliflower filling into taco shells. Top with slaw and a liberal amount of avocado drizzle. Serve with lime wedges and hot sauce on the side.
Use either chickpeas you have cooked yourself or canned, preferably with no salt added. When using canned legumes that contain salt, be sure to rinse and drain them thoroughly before using.
If cooking dried chickpeas, you can use your slow cooker or cook them on the stovetop.
A hand-held citrus reamer can be used to extract the juice from lemons and limes. Available in most kitchen supply stores, this tool would be ideal to use for the citrus in this recipe.
Choose organic taco shells to avoid GMOs, and check the label to make sure they are gluten-free and do not contain any added wheat.
If you prefer, serve the Avocado Drizzle alongside.
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