Chipotle Cauliflower Tacos with Creamy Jalapeno Verde
Serves 6
Ingredients
- TACOS
- 2 tablespoons olive oil
- 1 large head cauliflower, cut into florets (about 6 cups chopped)
- 1 onion, chopped
- Half green capsicum, sliced
- 2 - 3 chipotle peppers in adobo, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 - 3/4 cup taco sauce
- 8 - 12 tortillas, warmed
- 1 cup grilled or roasted corn
- smashed avocado, and coriander
- 1/2 cup crumbled feta cheese
- CREAMY JALAPENO VERDE
- 1/2 cup olive oil
- 2 tablespoons extra virgin olive oil
- 1 - 2 jalapeños, seeded if desired
- 1 bunch fresh coriander
- 1/4 cup roughly chopped chives
- 1 teaspoon minced garlic
- 2 teaspoons honey
- Half avocado
- 1/4 cup lime juice
Method
- 1. Heat the olive oil in a large skillet over high heat. Add the cauliflower, capsicum, and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, taco sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes
- 2. Meanwhile, make the Jalapeno Verde. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt
- 3. To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeno verde sauce and crumbled cheese.
