Veggie Tacos With Cheesy Corn And Spiced Cauliflower
Add this one to your meatless Monday collection. Ingredients can be prepared ahead of time so all you need to do is build your taco to your heart’s desire and enjoy!
Serves 3-4
INGREDIENTS
- Mission white corn tortillas (comes in a pack of 12)
- 1-2 avocados smashed up roughly and drizzled with lime juice
- Cherry tomatoes cut in half
- 1/4 purple cabbage, thinly sliced
- Half iceberg lettuce, thinly sliced
- Feta cheese, grated (choose a hard and crumbly variety to allow for easy grating)
- Fresh coriander and your favourite store bought Mexican sauce to serve
Cheesy Corn
- 2 cups frozen corn kernels
- 1 Tb smoked paprika
- 1 tsp cayenne pepper (leave out of you don’t like spice)
- 1 Tb garlic butter
- Grated parmesan cheese
Spiced Cauliflower
- 1 whole cauliflower head
- 1 Tb smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano or mixed herbs
- 1 tsp onion powder
- 1/2 tsp garlic salt
METHOD
Cheesy Corn
- Add frozen corn to an oiled pan and cook over a medium to high heat until defrosted.
- Mix through spices and cook until corn is slightly charred.
- Add to serving bowl and mix through garlic butter and grated Parmesan. The heat will melt this through.
Spiced Cauliflower
- Cut cauliflower into florets and place into large mixing bowl.
- Add spices and use hands to rub spice mixture into each floret.
- Spread cauliflower onto a baking tray and bake in a pre-heated oven at 210C for about 25 minutes or until golden and crispy. This would work even better in an air-fryer!
Once the veggies are done and the toppings are prepared, all that’s left to do is build your taco.
I like to start with a spread of avocado then the sliced cabbage and lettuce. Add your veggies then top with cheese, coriander, and of course the sauce. TAC-O-BOUT delicious!
Kristen Papathanasiou is an Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner.
Click here to read her bio or book an appointment online.
