Spicy Cauliflower Tacos with Fried Halloumi & Basil Guacamole
Spicy Cauliflower Tacos with Fried Halloumi & Basil Guacamole. Taco Tuesday but make it a little and emphasis on the “little” healthy for the new year. We haven’t done a taco Tuesday in a while and to bring it back we’re doing a vibrant and fun veg taco. Think spicy, tangy, salty, and zesty all in one big bite. I mean a veggie loaded taco is never a bad idea and these are super fun for the first week of January. And you guys seem to like taco Tuesday as much as we do, am I right?!
The first week of January needs to have vibrant dishes. All those yummy veggies to get into the new year. Enter, this cauliflower taco. And the colors in this dish are definitely January healthy veggie material.
Ok, so maybe it’s not the healthiest taco you’ve ever seen. I mean it does have fried cheese and all. BUT it’s too delicious to pass up on the cheese. It seriously makes the taco so much more fun. And I mean anything with cheese, you can count us in.
Oh, and don’t forget the beer. Or even a margarita. Because it’s still the week after the holidays and a little something to calm the nerves after returning to work never hurts, you know?!
Ingredients
For the Tacos
1 head cauliflower; cut into florets
3 tablespoons olive oil
smoked paprika, chili powder, & cumin
salt and pepper
1 (14 ounce) can black beans; drained
8 ounces halloumi cheese; sliced
1 zucchini; spiralized
warmed corn or flour tortillas
For the Basil Guacamole
1 avocado
1/2 cup fresh basil
1/4 cup pine nuts
1 jalapeno
1 lemon; juiced
3 tablespoons olive oil
salt and pepper
Directions
In a large bowl, toss the cauliflower and olive oil. Sprinkle generously with paprika, chili powder, cumin, salt, and pepper. Stir to combine. Transfer to a parchment lined baking sheet. Roast in a 450 degree oven for 20 minutes. Transfer to a bowl and add the black beans. Stir to combine.
Meanwhile, make the Basil Guacamole. In a food processor, add the avocado, basil, pine nuts, jalapeño, lemon juice, and oil. Pulse until combined. Transfer to a bowl and season with salt and pepper.
Heat a small skillet sprayed with olive oil until hot. Add the halloumi and brown for about 2 minutes on each side.
Fill tortillas with all ingredients and serve.
