For the roasted filling:
- 1 small head cauliflower, cut into florets
- 1 medium sweet potato, peeled & diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper to taste
Toppings & extras: - 6 small corn or flour tortillas
- 1/4 cup red cabbage, shredded
- 1/4 cup cherry tomatoes, diced
- 1 small jalapeño, sliced (optional)
- Fresh cilantro, chopped
- Lime wedges for serving
For the avocado lime crema:
- 1 ripe avocado
- 1/4 cup Greek yogurt (or coconut yogurt for vegan)
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 garlic clove
- 1/4 teaspoon cumin
- Salt to taste
- 1–2 tablespoons water (to thin, if needed)
Directions
1 . Roast the vegetables:
Preheat oven to 200°C. Toss cauliflower and sweet potato with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
2. Make the avocado lime crema:
Blend all crema ingredients in a food processor or mash well with a fork until smooth. Add water if needed to reach a drizzling consistency.
3. Warm the tortillas:
Heat tortillas for 30 seconds per side until soft and slightly charred.
4. Assemble the tacos:
Fill each tortilla with roasted cauliflower and sweet potato, then top with red cabbage, cherry tomatoes, and jalapeño slices. Drizzle with avocado lime crema and garnish with coriander.
5. Serve & enjoy!
Squeeze fresh lime juice over the tacos before eating
