Cauliflower-Corn Tacos With Pico Verde Recipe

Recipe By Slurrp

These Cauliflower-Corn Tacos With Pico Verde are a delicious and healthy twist on traditional tacos. The cauliflower and corn are roasted to perfection, giving them a smoky and slightly sweet flavor. The pico verde adds a fresh and tangy element to the dish. Serve these tacos with your favorite toppings and enjoy a flavorful and satisfying meal.

4.7
25 Rating -
Rate
Non Vegdiet
4hr 25minstotal
20minsPrep
4hr 5minsCook
4hr 25m.total
20m.Prep
4hr 5m.Cook
Cauliflower-Corn Tacos With Pico Verde
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ingredients serve

Ingredients for Cauliflower-Corn Tacos With Pico Verde Recipe

  • 1/5 Small Head Of Cauliflower, Cut Into Florets
  • 1/5 cup Corn Kernels
  • 0.40 tablespoon Olive Oil
  • 1/5 teaspoon Ground Cumin
  • 1/5 teaspoon Paprika
  • As required Salt And Pepper, To Taste
  • 1.60 Small Corn Tortillas
  • as required For The Pico Verde
  • 0.80 Tomatillos, Husked And Quartered
  • 1/5 Jalapeno, Seeded And Chopped
  • 1/20 cup Chopped Onion
  • 1/20 cup Chopped Fresh Cilantro
  • 1/5 Juice Lime
  • As required Salt, To Taste
  • as required Optional Toppings: Avocado, Shredded Lettuce, Diced Tomatoes, Crumbled Queso Fresco

Directions: Cauliflower-corn Tacos With Pico Verde Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400��F and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, toss the cauliflower florets and corn kernels with olive oil, cumin, paprika, salt, and pepper.
  • STEP 3.Spread the cauliflower and corn mixture on the prepared baking sheet and roast for 20-25 minutes, or until golden brown and tender.
  • STEP 4.While the cauliflower and corn are roasting, prepare the pico verde by combining the tomatillos, jalapeno, onion, cilantro, lime juice, and salt in a blender or food processor. Blend until smooth.
  • STEP 5.Heat the tortillas in a dry skillet or on a griddle until warm and pliable.
  • STEP 6.To assemble the tacos, spread a spoonful of pico verde on each tortilla, top with the roasted cauliflower and corn mixture, and garnish with additional toppings of your choice.
  • STEP 7.Serve the cauliflower-corn tacos with pico verde immediately and enjoy!

Cooking Tips

  • You can customize the toppings for these tacos based on your preferences. Some options include avocado, shredded lettuce, diced tomatoes, and crumbled queso fresco.
  • If you prefer a spicier pico verde, you can add an additional jalapeno or some diced serrano peppers.
  • Leftover roasted cauliflower and corn can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • These tacos are best served immediately after assembling to maintain the crispness of the roasted cauliflower and corn.
  • If you have any leftover pico verde, it can be stored in the refrigerator for up to 5 days.
  • To reheat the roasted cauliflower and corn, you can place them in a preheated oven at 350��F for about 10 minutes, or until heated through.
Nutrition
value
183
calories per serving
10 g Fat6 g Protein16 g Carbs11 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    6g
  • Carbs
    16g
  • Fiber
    11g

MacroNutrients

  • Carbs
    16g
  • Protein
    6g
  • Fiber
    11g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    118mg
  • Iron
    3mg
  • Vitamin A
    346mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    112mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    78mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    < 1mg
  • Phosphorus
    86mg
  • Selenium
    1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp