We did it, it’s Friday!
Not only Friday, but the first Friday of 2017 and that means the first week of 2017 is done and over. Did you stick to your resolutions? Are you excited to sweep 2016 into the past and start 2017 anew? If you’re anything like me the answer to the first question is sort of and the second question is YES!
In 2017 I’m planning on doing much more of what I love (like creating recipes) and much less of what I don’t (like being a stressed worry wort).
Tacos are one of my not-so-secret favorite foods. So since I’m stressing out about getting prepared for a 4 day work trip to Germany (while trying to hit very important project deadlines) I decided to make a fab stress free, happiness-inducing dish. These tacos take less than 30 mins from start to finish and are hands down my favorite meatless tacos.
They might even be my favorite tacos meatless or not but don’t tell my el pastor tacos I said that.
Some of you might be doing a healthy January or just trying to eat better in the new year. These tacos are perfect; they’re filled with veggies, healthy fats, fiber and bursting with flavor. The spicy avocado sauce alone is so quick, easy and mouth watering. If you don’t make the tacos at least make this sauce. Then put this sauce on everything!
What I’m hinting at here is make these tacos – they’re too good!
Just look at all the golden brown roasty deliciousness!
Speaking honestly, last night on my way home I really wanted to order in food. Like really, really! It’s not always easy going to work when it’s dark and getting home when it’s dark (especially in the cold, wet, dreary January days here in Ireland). All the stress I spoke about earlier was getting to me. Then, when I got home I made the split second decision to pre heat the oven and say “screw it’ to ordering food – which wasn’t an easy thing to do!
Man I’m I thankful I did!
In the moment many of us are guilty of being swept up in wanting immediate satisfaction – I am a huge culprit. This moment in particular helped me to remember the importance of centering yourself, being good to yourself and mostly importantly enjoying good home cooked food.
Up close shot of tempting tacos!
Speaking of enjoying yourself, what do you have planned for the weekend?
My weekend plans are as follows.
Friday, date night with the hubba hubs then home to the pups to drinks and a movie.
Spending Saturday cooking, creating new recipes and helping Chris with his weekly new cocktail recipe! We might even have some friends over that I can make my new recipe guinea pigs – I’m sure they wont mind!
Sunday is going to be a full day as well. Since we’re 8 hours ahead of CST we’ll be staying up late to watch our favorite football team, the Green Bay Packers play for the oh-so-important week 18 game vs the NY Giants. Go Pack Go!
Enough with the chit chat – on to the oh so amazing tacos!
Prep time: 5 mins Cook time: 25 mins Servings: 4
INGREDIENTS for tacos
- 1 small head of cauliflower
- 1 can of chickpeas (drained)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 small red onion
- 1 tsp olive oil
- salt and pepper to taste
- cilantro for garnish
- corn tortillas (we used the small ones)
- pickled jalapeño slices for topping (optional)
INGREDIENTS for sauce
- 1/2 a ripe avocado (use the other half to top tacos)
- 1/4 cup Greek yogurt (I used 0% but you can use what you prefer)
- 1/4 tsp garlic powder
- 1 tbsp pickled jalapeños juice (we always have jars of pickled jalapeños on hand but you can used 1/4 a fresh jalapeño here as well)
- 1 limed juiced
1. Pre heat oven to 400° F or 200° C and line a baking sheet with a non stick cooking mat or foil.
2. Cut cauliflower into small bite sized florets and drain chickpeas. Combine in a bowl, drizzle with olive oil and add spices, salt and pepper. Toss to coat.
3. Spread cauliflower and chickpeas onto baking sheet in a even single layer. Put in oven and bake for 25-30 mins or until the cauliflower is golden and soft and the chickpeas are crispy.
4. While cauliflower and chickpeas bake make the sauce. Dice red onion. Set aside. Combine avocado, yogurt, lime, jalapeño juice and garlic powder in food processor and blitz. Set aside. Heat tortillas in a hot dry pan flipping every 10 seconds or until warm and soft. Set aside.
5. Assemble tacos! I did cauliflower and chickpeas then sliced avocado, red onion, pickled jalapeño slices, drizzle of spicy avocado sauce and cilantro! Boom! Tacos done.
Notes: 1 serving is 2 mouth watering tacos. This recipe makes 8 small tacos.