This recipe takes Taco Tuesday to another level. Mexican and Thai come together for a fun and flavor-packed fusion taco. Combining different world cuisines on the same plate is a great way to experiment with spices, flavors, and unfamiliar ingredients. Here, the vibrant flavors, including an array of spices, are infused into the meaty cauliflower and walnut taco filling. The taco is topped with a sweet-and-sour coleslaw and a savory peanut sauce.
Health Benefits – low sugar, gluten free
Prep: 30 Minutes | Cooking time: 45 Minutes | Servings: 10-12 tacos
Ingredients
Sweet-and-Sour Slaw
1 (14-ounce) bag shredded cabbage or coleslaw mix
2 cups finely chopped fresh or (thawed) frozen mango or pineapple
4 green onions, thinly sliced
¼ cup chopped fresh cilantro
2 Tbsp rice vinegar
1 Tbsp lime juice
¼ tsp sea salt or to taste
Tacos
10–12 (6-inch) corn tortillas
1 (12-ounce) head cauliflower, or 1 (1-pound) bag frozen riced cauliflower, thawed
1 ½ cups walnuts
2 Tbsp lime juice
2 Tbsp low-sodium tamari or soy sauce
1 ½ tsp pure maple syrup (or other liquid sweetener)
1 tsp grated ginger or ginger paste
1 tsp sriracha
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
1 tsp chili powder
Peanut Sauce
3 Tbsp all-natural peanut butter
2 garlic cloves, peeled
2 Tbsp water
2 Tbsp lime juice
1 Tbsp rice vinegar
1 Tbsp low-sodium tamari or soy sauce
1 tsp grated ginger or ginger paste
1 tsp sriracha
Garnish (optional)
½ cup crushed peanuts
½ cup chopped fresh cilantro
Method
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Combine all the slaw ingredients in a medium bowl and toss. Cover and refrigerate until ready to serve.
- Wrap the tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds. Drape each tortilla over two bars of an oven rack and bake for 8–10 minutes to crisp up into a taco shell shape. Watch the tortillas carefully as they can burn quickly. Remove and set aside.
- Combine the cauliflower and walnuts in a food processor and pulse until evenly ground into rice-size pieces. Transfer the mixture to a large bowl and add the lime juice, tamari or soy sauce, maple syrup, ginger, sriracha, garlic powder, onion powder, coriander, and chili powder. Mix thoroughly until well combined.
- Evenly spread the cauliflower-walnut filling on the lined baking sheet and bake for 30–40 minutes, stirring midway through to prevent burning around the edges.
- While the filling is baking, combine all the peanut sauce ingredients in a blender and blend until smooth and creamy.
- To build the tacos, spoon the cauliflower-walnut filling into the taco shells, then add the mango or pineapple slaw. Top with the peanut sauce and your choice of garnish.
Cooking Tips
- You can skip the taco shells and serve the filling and slaw in a lettuce bowl or on top of a bed of greens. The filling and slaw pair beautifully with a baked sweet potato.
- For those of you who love a meatier texture, you can replace the cauliflower-walnut filling with Butler Soy Curls.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 27 Sep, 2023.
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