Mindful Sodexo 
Roasted cauliflower, hot sauce, red cabbage, carrots, avocado, lemon garlic crema, jalapeño peppers, and cilantro in a whole-grain tortilla
Nutrition Facts:
Calories: 270, Carbs: 41 g, Protein: 8 g, Fat: 10 g, Sat. Fat: 3 g, Sodium: 650 mg, Fiber: 5 g
Prep Time: 10 to 12 minutes Cook time: 12 to 15 minutes Yield: 4 servings; 2 tacos per serving Difficulty level: Easy
Baja-Style Veggie Tacos
Ingredients
Prepare
Baja-Style Veggie Tacos
- 8 (6-inch) whole grain flour tortillas
- 2 cups Roasted Cauliflower
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- ½ avocado, thinly sliced into 16 pieces
- ¼ cup Lemon Garlic Crema
- 24 slices thinly sliced jalapeño peppers
- 8 teaspoons chopped fresh cilantro
- ½ fresh lime, cut into 4 wedges
- 1. Heat the tortillas in a microwave or in a skillet until warm and pliable.
- 2. To build each taco, place in order:
-¼ cup roasted cauliflower
-¼ cup shredded cabbage
-2 tablespoons shredded carrots
-2 avocado slices - 3. Drizzle each taco with 1 ½ teaspoons crema.
- 4. Sprinkle with 3 jalapeno slices and 1 teaspoon chopped cilantro.
- 5. Plate 2 tacos and 1 lime wedge on the side. Enjoy immediately!
Roasted Cauliflower*
- 1 ½ pounds fresh cauliflower, cut into small florets
- 2 ¼ teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons red pepper hot sauce
- 1. Preheat the oven to 450 degrees Fahrenheit. Toss cauliflower with olive oil, salt, and pepper in a large bowl.
- 2. Spread the cauliflower in a single layer on a parchment-lined baking sheet.
- 3. Roast for 10 to 12 minutes or until tender and caramelized. Remove from heat. Toss with hot sauce. Set aside.
- 4. *See chef tips for leftover suggestions.
Lemon Garlic Crema*
- ⅓ cup nonfat plain Greek yogurt
- ½ teaspoon fresh lemon juice
- ⅛ teaspoon finely chopped fresh garlic
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon water
- 1. In a small bowl, whisk together yogurt, lemon juice, garlic, salt, and pepper.
- 2. Place mixture in a food processor. Add water and blend until smooth and silky. Cover and refrigerate until ready to use.
- 3. *See chef tips for leftover suggestions.
Chef Tips:
- Rotate is best! For even roasting, rotate the pan halfway through cooking so the cauliflower browns evenly.
- Leftover crema: Makes a great dip for veggies, spread for sandwiches, or drizzle for grain bowls.
- Extra roasted cauliflower: Add it to a salad, wrap, breakfast tacos, or toss with rice and beans for a quick meal.
- Lighten It Up! Swap tortillas for lettuce cups or serve everything as a taco bowl.
- Want more protein? Add black beans, grilled shrimp, or shredded chicken.
- Make Ahead Magic: Roast the cauliflower and prepare the lemon garlic crema up to 3 days in advance. Store them separately in the refrigerator. Reheat the cauliflower in the oven or air fryer to bring back its crispy texture before serving.
- Family Taco Bar: Set up all the toppings in bowls and let everyone build their own tacos. This makes mealtimes interactive, fun, and perfect for gatherings or busy weeknights!
