Ingredients
Scale
Mango slaw:
- 1 C thinly sliced red onion (approx. 1/2 an onion)
- 1 thinly sliced red pepper
- 1 thinly sliced red mango
- ¼ C cilantro, finely chopped
- ½ lime, juiced
Avocado crema:
- 1 ½ avocados
- 2 limes, juiced
- 2/3 cup canned coconut milk
- 1 garlic clove
- 1 tsp hot sauce
- ¼ tsp onion powder
- ¼ tsp sea salt
- ¼ tsp ground pepper
Grilled cauliflower:
- 1 head of cauliflower, cut into florets
- 3 tbsp olive oil
- 1 garlic clove, minced
- ½ tsp chili powder
- ¼ tsp cumin
Extras:
- 24 corn tortillas
Instructions
- In a bowl toss together all the ingredients for the mango slaw and refrigerate until ready to serve tacos.
- In a blender combine all the ingredients for the avocado crema until smooth. Refrigerate until ready to serve tacos.
- Toss cauliflower florets in olive oil, minced garlic, chili powder, and cumin and grill for 20 minutes on the barbeque over medium-high heat.
- Assemble each taco with 2 corn tortillas as a base to prevent tacos from tearing. Place a small amount of mango slaw on the bottom, then a few pieces of grilled cauliflower, and top with a dollop or drizzle of avocado crema. Add a squeeze of extra lime on top if desired.
Notes
Nutrients Per Serving: 160 calories, 3 g protein, 19 g carbohydrate, 9 g fat, 3g saturated fat, 5 g fiber, 5 g sugar, 80 mg sodium
Nutrition
- Serving Size: 1