These tacos are my favorite quick lunch or dinner to make (after banana "ice cream" of course), if I'm craving something savory and I have avocados to use up. They're quick, easy, and incredibly practical in my opinion, as you can use whatever vegetable (zucchini, mushrooms, etc.) you have around for the filling. Also helpful if you have cilantro wilting away in your fridge. 



INGREDIENTS:

For 4 tacos:
4 corn tortillas
About 1 1/2 cups of Trader Joe's riced cauliflower (or about 1/2 head)
Salt and pepper to taste

Toppings:
1/2 an avocado
1 small Roma tomato
3/4 cup of cilantro
1/2 large lime
Salt and pepper to taste



I like to heat up the pans while I take everything out of the fridge (I use a pot or saucepan for the filling and a large pan to heat the tortillas since I don't have anything specifically for that use).

1. Pour out the cauliflower into the pot, add salt and pepper, stir and reduce to medium low heat, leaving it uncovered.

Side note: If you don't find pre-riced cauliflower (a wonderful recent discovery I made at Trader Joe's) you can take your half a head of cauliflower, wash it and cut it up into small chunks. Once you have individual florets you can either pulse them in a blender or food processor or dice them by hand. I found that if you do this in a NutriBullet it becomes mushy, which still worked for tacos but it was definitely a different result.

2. Move on to prepping toppings while the cauliflower cooks.

3. Once you've cut up your tomato into strips or diced into cubes, chopped up the cilantro, and sliced up your avocado, you can start to heat up your tortillas. (I do them 2 at a time because that's what fits on my pan with minimal overlap.)

4. Once the tortillas are soft, scoop in the now-cooked (slightly translucent, and soft) cauliflower.

5. Top with the tomato and the cilantro and squeeze on the lime. (I try not to add too much or the tortillas are more likely rip when you pick them up to eat, which always puts me in a bad mood. I'm being 100% serious about this.)

6. The last step is to add the avocado and salt and pepper to taste.

Et voila! Quick and easy, light but filling. I could write a poem to tacos. But I'll spare you.


- a.