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- I used small corn tortillas to make my tacos. You can use a larger size if you want, I just love mini tacos…so I can eat more:)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon sea salt
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 (15 oz.) can of chickpeas, drained and rinsed
- 1 small head cauliflower, washed and cut into bite-size florets
- Corn tortillas
- 1 cup finely chopped red cabbage
- 1 jalapeño, sliced, seeds removed
- 1 large avocado, seed removed and diced
- Chopped cilantro
- For the Lime Crema:
- 1 cup plain Greek yogurt or sour cream
- 1/8 cup fresh lime juice
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
- Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)
View Full Recipe at Two Peas and Their Pod
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1110g | |
| Calories 1234 | |
| Calories from Fat 450 | 36% |
| Total Fat 50.97g | 64% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 3967mg | 165% |
| Potassium 2359mg | 67% |
| Total Carbs 166.23g | 44% |
| Dietary Fiber 34.7g | 116% |
| Sugars 27.64g | 18% |
| Protein 39.29g | 63% |
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