Made With Riced Cauliflower
Carbs
36g
Time
30 mins
Calories
261
Serves
6 people
Veg Servings
1
Ingredients
- Taco Seasoning:
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp chilli powder
- 1 tsp salt
- 1/4 tsp oregano
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- Cauliflower Mince:
- 2 pouches of Fullgreen Riced Cauliflower
- 1/3 cup water
- 1 x 400g can black beans
- 120g sweetcorn
- Handful of fresh coriander, chopped
- 1 lime, juiced
- 1/2 tsp salt
- 1 tbsp olive oil
- Tahini Dressing:
- 1/4 cup of tahini
- 1 lime, juiced
- 1.5 Tbsp water
- 1 tsp maple syrup
- Salt & pepper
Method
- 1 Add all the taco seasoning ingredients to a bowl and mix together.
- 2 In another bowl add all the beans, corn, coriander, lime, salt and oil and mix.
- 3 Prepare the tahini dressing by mixing the tahini and lime juice until they form a paste. Then add the water, salt, pepper and maple syrup. Mix until smooth and creamy.
- 4 Then make the cauliflower mince. Heat some oil in a frying pan on a medium heat. Add the taco seasoning. Cook for a couple of minutes, stirring all the time. Add the water, stir.
- 5 Add the riced cauliflower. Stir through the seasoning so the cauliflower is evenly covered and everything is piping hot.
- 6 Now you have all the ingredients to build your tacos.
- 7 Lay out the tortillas, then add even amounts of the cauliflower mince to each one. Then add the bean salad.
- 8 Finish with your toppings of choice! We like salsa, avocado, pickled onions, a little extra coriander and a drizzle of tahini dressing.
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