“Mesmerizing Vegan Mexican Feast: Colorful Cauliflower Rice Tacos with Mango Salsa & Spicy Guacamole”

Allergens

None

Ingredients

• 1 large head cauliflower
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 8 corn tortillas
• 2 ripe avocados
• 1 lime
• 1 teaspoon salt
• 1 cup chopped mango
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeds removed and minced
• 1/4 cup cilantro, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika

Instructions

1. Prepare the cauliflower rice: Remove the leaves from the head of cauliflower and cut it into florets. Place the florets in a food processor and pulse until you have fine rice like crumbles.
2. Heat olive oil in a large skillet over medium heat. Add the cauliflower rice, salt, and black pepper to taste. Cook for 5 7 minutes or until tender. Remove from heat and set aside.
3. Prepare the guacamole: In a bowl, mash the avocados with a fork or potato masher. Squeeze in the lime juice and add salt to taste. Mix well.
4. Prepare the mango salsa: In another bowl, combine the chopped mango, red onion, jalapeno pepper, and cilantro. Season with a pinch of salt and mix gently.
5. Assemble the tacos: Heat the corn tortillas in a dry pan for 10 15 seconds on each side to make them pliable. Add a scoop of cauliflower rice to each tortilla, followed by a spoonful of guacamole and a generous portion of mango salsa.
6. Serve immediately, garnishing with a sprinkle of ground cumin and smoked paprika for an extra touch of flavor.

Chef’s Insight

The key to this dish lies in the perfect balance of textures and flavors. Don't be afraid to adjust seasonings to your preference.

Notes

Fresh ingredients are key to bringing out the best flavors in this recipe.