"Best. Tacos. Ever."

What’s in YOUR taco?

Tacos are one of the most beloved foods around. I have yet to meet a child (or adult!) who doesn’t love tacos. They are a staple in many families – mine included!

Taco kits and fast food restaurants, however, have eroded the quality of the beloved taco. They have become rich with the kinds of things we don’t want to be feeding our kids – salt, preservatives, MSG, and a hefty dose of saturated fat.

The good news is that you can make amazing, nutritious tacos with this simple technique. You can easily make a meal that is loaded with veggies and flavor and that all-around taco deliciousness that we all love!

Your family will love them – I promise!

Please experiment and find the spice balance you love. Make it your own!

 

Caulilflower Tacos

“Best. Tacos. Ever” – my teenager

 

·      1 tbsp olive oil

·      1 small yellow onion, diced

·      3 cloves of garlic, minced

·      1 tbsp. chili powder, (more to your taste)

·      1 tbsp smoked paprika, (more to your taste)

·      2 cups riced cauliflower*

·      1 can black beans, rinsed

·      1 can diced tomatoes

·      kosher salt and pepper, to taste

 

*riced cauliflower can be purchased in many supermarkets in the produce aisle.You can also easily make our own by grating cauliflower on the large setting of a box grater.

Tortillas (corn or whole grain) or taco shells (your choice!), heated

Suggested toppings:

·      shredded lettuce

·      quartered cherry tomatoes

·      shredded cheddar cheese

·      diced avocado with a sprinkle of salt and big squeeze of lime juice

·      salsa

Heat tortillas or taco shells according to package drections.

Prep all of your toppings and put into individual bowls.

Sautee the diced onion in a bit of olive oil until translucent, about 5 minutes.  Add minced garlic and sauté a minute more.  Add the chili powder and smoked paprika and stir until your kitchen smells amazing.

 

Add the riced cauliflower and ½ cup of water.  Cook, stirring occasionally, until the water evaporates and cauliflower softens, about 5 minutes. Add beans and tomatoes. Stir to incorporate all the delicious spices with the beans and cauliflower.  Use enough of the juice from the tomato can so that the mixture is moist but not soupy.

When heated through, serve in warm soft or hard taco shells with whatever toppings please you.

Sit back and await the rave reviews!