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Soyrizo Cauliflower Tacos

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Level: Easy

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Description

Your Cinco de Mayo celebration needs these vegetarian crunchy tacos!

Ingredients

  • FOR THE QUICK-PICKLED ONIONS:
  • 1 cup Thinly Sliced Red Onion
  • ¼ teaspoons Salt
  • 2 Tablespoons Coconut Or Apple Cider Vinegar
  • FOR THE TACOS:
  • 9 ounces, weight Soyrizo
  • ⅓ cups Vegetable Stock
  • 6 cups Cauliflower Florets Cut Into Small 1/2-inch Pieces
  • 1 can (15 Oz. Size) Great Northern White Beans
  • 4 Tablespoons Olive Oil, For Frying
  • 16 whole Corn Tortillas
  • 5 ounces, weight Cotija Cheese, Crumbled
  • Fresh Chopped Cilantro
  • 1 whole Lemon Or Lime Cut Into 8 Wedges

Preparation

Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone mat.

Add all ingredients for the quick-pickled onions in a bowl. Toss well, cover with plastic, and refrigerate until ready to serve the tacos.

In a large bowl, add soyrizo and vegetable stock. Whisk until well combined. Add cauliflower and beans, toss well.

Pour cauliflower mixture on the baking sheet and spread out evenly. Bake for 40 minutes, tossing three times during cooking. You want the cauliflower to be tender but not dried out. Remove from oven.

Heat a large skillet, or preferably a flat top over medium heat, and drizzle in 1 tablespoon of olive oil. Place 4 of the tortillas over the olive oil, using your hand to move them in a circular motion, coating one side of the tortilla well.

Add 2-3 tablespoons of filling on one side of the tortilla, and top with 1 teaspoon of cotija cheese, a few strips of pickled onions, and a sprinkling of cilantro. Flip the other side of the tortilla over the mixture, creating a taco shape. Let the tortilla crisp up on one side, about 2–3 minutes, and then carefully flip to the other side, and let crisp another 2–3 minutes. If you like it crispier, let it sit for a bit longer.

Repeat with remaining taco shells and filling. Serve with extra pickled onions, cotija cheese, cilantro, and lemon or lime wedges.

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