Vegan Street Tacos
Tacos are ALWAYS on the menu when we’re out camping! We like to mix it up with whatever happens to be available. In this case, I added purple cauliflower and spicy red lentils. The tacos are topped with grape tomatoes, avocado, toasted pumpkin seeds, chimichurri sauce and pickled red onions.
Ingredients
- Spicy Red Lentils see the recipes in my Spicy Red Lentil Breakfast Burrito Bowl above
- 1 head cauliflower washed and cut into small florets
- 1 cup water
- 1 tbsp safflower oil
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 pint grape tomatoes diced
- 1 avocado sliced
- Toasted Pumpkin Seeds I make these in advance of our trip; you can find the recipe here
- Pickled Red Onions I make these in advance of our trip; you can find the recipe here
- Chimichurri Sauce I make this in advance our of trip; you can find the recipe here
- Fresh Mango Salsa find the recipe below
- 8-10 corn or flour tortillas
- hot sauce optional; for additional heat. I like Yellowbird's Original Habanero
Instructions
- Add the cauliflower florets and 1 cup of water to a large skillet. Bring to a simmer and cook, covered, until the cauliflower is slightly softened. Drain the water and continue to heat until all moisture has evaporated.
- Add the safflower oil, cumin and chili powder. Stir to coat and cook, mostly undisturbed, until the cauliflower begins to brown.
- Reheat the Spicy Red Lentils, if neccessary.
- Before serving, warm each tortilla over the reheating lentils.
- Serve immediately by adding 2-3 spoonfuls of red lentils to the tortilla. Top with the toasted cauliflower, diced tomatoes, avocado, Toasted Pumpkin Seeds, Pickled Red Onions and Chimichurri Sauce. Add hot sauce for additional heat, if desired.
Tried this recipe?Let us know how it was!