Preparation Time: approximately 15 minutes
Cooking Time: approximately 30-40 minutes
Serving Size: 2 tacos, Serves approximately 4-6
2 Slices on The Slice Plan
8-12 corn tortillas, 6”
2 15 oz cans garbanzo beans (chickpeas), drained and rinsed
1 head cauliflower, cut into very small florets
1 zucchini, diced into ¼” cubes
1 fresco pepper, halved and sliced
2 cups red cabbage, shredded
1 avocado, diced
3 TB olive oil
1 TB cumin
1 TB chili powder
1 tsp cayenne pepper (optional)
1 TB oregano, dried
2 tsp kosher salt
6 oz Greek yogurt, plain, nonfat
2 TB lime juice
1 tsp kosher salt
1 tsp garlic powder
2 tsp chipotle in adobo sauce, minced (optional)
Preheat oven to 400 degrees. In large bowl, toss garbanzo beans with 1 TB olive oil & half the cumin, chili powder, cayenne, and salt; mix well. In a separate large bowl, toss cauliflower with 1 TB olive oil & the other half of cumin, chili powder, cayenne, salt, and all of the oregano; mix well. Place both on separate baking sheets and roast until crispy, about 30 minutes (this may vary).
Meanwhile, combine crema ingredients. Set aside. *You can substitute lime crema for light sour cream – add fresh lime juice for an extra zing!
Heat olive oil in sauté pan and cook zucchini until tender. Warm corn tortillas in oven for 5 minutes (preferably the last 5 minutes of cooking).
Turn-Out & Storage
Assemble the tacos as such: garbanzo bean, cauliflower, zucchini, avocado, fresco pepper, red cabbage, crema, cilantro sprig. Great when served with brown rice, lentils, or faro!
All mixtures can be stored up to 3 days under refrigeration.