"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!

Vegan Gluten-Free Peanut Free

Ingredients

  • 2 Cauliflower Tortillas
  • 3 Sweet PotaTOASTS
  • 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

  1. Cook CAULIPOWER Sweet PotaTOASTS according to packaging. Let cool and dice.
  2. 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.
  3. 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.
  4. 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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