Crispy Cauliflower Tacos

Name: Crispy Cauliflower Tacos with Lemon Yoghurt
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet panko breadcrumbs; ½ sachet Mild Mexican Spice Blend; 1 eggs; 400 g cauliflower; 1 tin chickpeas; 2 tsp olive oil; ½ lime; 1 tub Greek-style yoghurt; 4 mini tortillas; 2 cup red cabbage; 1 avocado; ½ bunch coriander

with Lemon Yoghurt

Up to 180$ + Free Treats / Extras for Life

Cauliflower and chickpeas provide a super satisfying filling for these tacos that are as tasty as they are colourful. We’ve given them a super crispy, crunchy exterior that you’re going to love. Simply garnish with lemon yoghurt and creamy avo and get to munching. Arriba, arriba! Ándale!

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

½ sachet

Mild Mexican Spice Blend

(Contains: Gluten;)

400 g

cauliflower

1 tin

chickpeas

lime

1 tub

Greek-style yoghurt

(Contains: Milk;)

mini tortillas

(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)

2 cup

red cabbage

avocado

½ bunch

coriander

Not included in your delivery

eggs

(Contains: Eggs;)

2 tsp

olive oil

Nutritional Values

per serving

Calories3550 kcal

Fat38.7 g

of which saturates8.3 g

Carbohydrate85.9 g

of which sugars11.5 g

Protein29.7 g

Sodium770 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Strainer

•Zester

•Chopping board

•Bowl

•Plate

•Whisk

•Baking Tray

•Baking Paper

•Paper Towel

•Small Bowl

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into 2 cm florets. Drain and rinse the chickpeas, and zest and juice the lime. Finely shred the red cabbage and measure out the required amount. Slice the avocado and pick the coriander leaves.

On a large flat plate place the panko breadcrumbs, Mexican spice mix and a generous seasoning of salt. Crack the egg in a separate medium bowl and whisk.

Toss the cauliflower in the egg mixture to coat well and then roll a few pieces at a time in the panko breadcrumbs until coated well. Place on a lined oven tray.

Dab the chickpeas dry with paper towel and then add to the tray with the cauliflower. Drizzle or spray the cauliflower and chickpeas with the olive oil. Season with salt and pepper. Place the tray in the oven and cook for 15-20 minutes, or until the cauliflower is golden and crispy.

In a small bowl combine a pinch of the lime zest, the lime juice and the Greek yoghurt.

Heat the mini tortillas in a sandwich press, in the microwave or by wrapping in foil and placing in the oven.

To serve, place the finely shredded red cabbage, avocado, coriander, lemon yoghurt, crispy cauliflower and chickpeas, and warm tortillas out on the table and let everybody build their own crispy cauliflower tacos. Yum!