Chili-roasted cauliflower and chickpeas topped with a colorful, refreshing mango salsa wrapped in a toasty corn tortilla. The ultimate meatless handheld delight that is low in calories and packed with flavor.
Dinner just got super simple, gloriously tasty and extra nutritious. This is the kind of meal you will go back to over and over again because you can’t get it off your brain! Exploring more meatless meals has been SUCH an enjoyable (and tasty!) endeavor as of late. I even tried the whole vegan thing for a week just to see how my body would react and how much mental strength it would require. Well, I lasted 5 days. BUT I did feel really great for the most part, with the exception of just feeling a hungrier than usual due to a reduction in my protein intake. Most days regardless of how many protein-rich plant based foods I tried to eat, my total protein intake was still probably reduced by half of what my norm is. I will say my digestive system absolutely lovvveeddd it which in and of itself has given me more incentive to eat meals like THIS more often.
Not like I need even an ounce more incentive to eat these tacos. I mean, holy deliciousness. They have every component that I seek out in the perfect taco: texture (check), balance of sweetness and spice (check), freshness (check), low calorie amount so I can eat more (check!!). We have a winner, folks. I also think I ate about half of this mango salsa with blue corn tortilla chips before the rest of the recipe was even finished.
One of the reasons I love mango so much is because of how it can used in such a variety of savory dishes. Everything from salsa and salads to marinades and stir-fry’s. It has just the right dose of sweetness to balance out savory, salty and spicy flavors.
Even though the recipe calls for both jalapeños and chili powder, I promise these tacos are not spicy at all. I’d classify their heat level as “warm”.
As in they give me warm fuzzies and leave me wanting an endless platter. Let me also just say how odd of a
day week it’s been. I went through about two thirds of this day thinking it was Thursday. When I realized it was not, I automatically thought “ugh you dingbat, it’s Tuesday”, aka Taco Tuesday, which would mean I actually had my life together and was posting a taco recipe on the appropriate day.
But let’s not get crazy. My organization skills can be compared to those of a 3rd grader. But hey I can whip up some delicious tacos so that’s gotta be somewhat of a redeeming quality.Sweet and smoky with a touch of heat and huge burst of freshness. You could also add some cabbage or cole slaw, Greek yogurt (or coconut milk yogurt if making vegan), extra cilantro and a squeeze of fresh lime juice. I recommend all of the above! Cue the drooling.
These tacos are low in fat and provide a hearty dose of fiber. They are naturally vegan, gluten-free, dairy-free and very adaptable based on personal preference. High fives all around!
- 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
- 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!