"That's So Hot" Plant-Based Tacos
Recipe By:
25 Minutes
1 Servings
Easy
CAUTION: these plant-based tacos made with our cauliflower tortillas and Sweet PotaTOASTS may be HOT!
Ingredients
- 2 Cauliflower Tortillas
- 1 tbsp canola oil
- 1/4 cup loose-packed dried chiles de árbol, stemmed and roughly torn
- garlic cloves, peeled
- 3 tbsp slivered almonds
- 1 lb tomatillos, husked and rinsed
- 1 cup red bell peppers, roasted and chopped
- 1/2 cup water
- salt
- 3 tbsp extra-virgin olive oil
- 2 tsp red wine vinegar
- 1/2 dried habanero chile, stemmed
- vegan feta cheese, to garnish
- corn nuts, to garnish
- scallions, to garnish
Cooking Instructions
- Cook CAULIPOWER Sweet PotaTOASTS according to packaging. Let cool and dice.
- Warm a cast-iron skillet over medium-low heat and add canola oil. Cook chiles de árbol until brown, and add garlic and almonds. Cook for 30 seconds. Add tomatillos, roasted peppers, water, and 1 tsp salt to pan. Cover and cook for 8 minutes, until tomatillos are mushy.
- Remove skillet from heat and transfer solid ingredients into a blender, reserving cooking liquid in pan. Blend salsa until smooth, season with salt. Add leftover cooking liquid to reach desired consistency.
- Remove CAULIPOWER Tortillas from freezer and cook according to packaging. Top each tortilla with diced CAULIPOWER Sweet PotaTOASTS, salsa, vegan feta, corn nuts, and scallions. Serve immediately.
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