Crispy Cauliflower & Sweet Potato Tacos with Avocado Lime Crema

Main courseServes 2-3

A meat free twist on a classic taco, this Crispy Cauliflower & Sweet Potato Tacos with Avocado Lime Crema recipe from the team at Weetons in Harrogate is full of flavour and perfect for the warmer weather this week. For more recipe inspiration visit www.weetons.co.uk

Ingredients

For the filling:

1 small head cauliflower, cut into florets

1 medium sweet potato, peeled & diced

2 tsp olive oil

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp chili powder

Salt & pepper

Toppings & extras:

6 small corn or flour tortillas

1/4 cup red cabbage, shredded

1/4 cup cherry tomatoes, diced

1 small jalapeño, sliced (optional)

Fresh coriander, chopped

Lime wedges

For the avocado lime crema:

 

1 ripe avocado

1/4 cup Greek yogurt

Juice of 1 lime

1 tsp olive oil

1 garlic clove

1/4 tsp cumin

Salt

Method

  1. Preheat oven to 200°C. Toss the cauliflower and sweet potato with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
  2. For the avocado lime crema, blend all crema ingredients in a food processor or mash with a fork until smooth. Add water if needed to reach a drizzling consistency.
  3. Heat the tortillas for 30 seconds per side until soft and slightly charred.
  4. To assemble, fill each tortilla with the roasted vegetables, then top with red cabbage, cherry tomatoes and jalapeño slices. Drizzle with avocado lime crema and garnish with coriander.
  5. Squeeze fresh lime juice over the tacos before eating and enjoy!