Cauliflower and Courgette Tacos

• Cooking time: #60mins

• Level: #medium

• Cuisine: #Mexican

Ingredients

FILLING

• 1 large courgette or any summer squash, chopped

• 2 cups cauliflower florets, cut roughly

• 1 cup frozen sweet corn, cooked/roasted

• 1 jalapeno, seeds removed and cut into semi-circles

• Elote seasoning blend/Taco seasoning*

• 2 tbsp paprika

• 1 tbsp olive oil

• Salt to taste

*Taco seasoning

• 1 tbsp chilli powder/flakes

• 2 tsp cumin

• 1 tsp salt

• 1 tsp pepper

• 1/2 tsp paprika

• 1/2 tsp smoked paprika

• 1/2 tsp oregano

CHIMICHURRI SAUCE

• 4 tbsp olive oil

• 2 tbsp rice vinegar

• 25g parsley

• 10g coriander

• 1 tsp oregano

• 1 tsp chilli flakes / 1 red chilli

• Salt & pepper, to taste

VEGAN MAYO (oil-free)

• 375g silken tofu

• Juice of 1 lemon

• 1 tbsp apple cider vinegar

• 2 tsp Dijon mustard

• Salt to taste

• a few drops of Tabasco hot sauce (optional, for hot mayo sauce)

TOPPINGS

• 1 avocado, cut into pieces

• 1 mango, cut into pieces

• 1 jalapeno, seeds removed and cut into semi-circles

• A handful of fresh coriander leaves

• 1 lime, quartered/halved

• 6 Taco wraps (swap for gluten-free wraps to make the dish gluten-free)

Instructions

1. Clean and prepare all the veggies/fruits/herbs as instructed above.

2. Ground all ingredients for taco seasoning with a grinder blender until powder.

3. Preheat oven to 220℃ and line a baking tray with the cauliflower florets. Season with olive oil, salt and 1 tbsp of taco seasoning and bake for 40-45 minutes, until you start to see a light char.

4. Heat a pan with olive oil and add the chopped courgette and corn. Add some salt and paprika. Sauté on medium heat till the courgette is softened.

5. Blend all the ingredients for the Chimichurri sauce to a paste.

6. Blend all the ingredients for (hot) vegan mayo until smooth.

Assembly:

1. Heat the wraps on a pan for 1 minute on each side.

2. Smear mayo on the wrap.

3. Add a few cauliflower florets and a spoonful of courgette and corn.

4. Add the chimichurri sauce.

5. Garnish with jalapeno, avocado, mango pieces, coriander, and a squeeze of lime.

6. Bow to the taco on the side to take your bite (so that the fillings don't fall out), and enjoy!

Happy Cooking!

BESU Lifestyle