Asian Tacos

January Taco Tuesdays continue! Try these spicy Asian Tacos for a twist on the classic Mexi Taco. These are also SO easy and quick to make. Roast some cauliflower, chop some veggies, and you’re on your way to a spicy meal!

Asian Tacos - The Aloha Files

Asian Tacos - The Aloha Files


Makes 8 Tacos

Ingredients

Asian Tacos

  • 2 cups cauliflower, chopped
  • 4 tbsp, soy sauce
  • 2 tbsp vegetarian hoisin sauce
  • 2 cloves garlic, chopped
  • 1" piece of ginger, peeled & chopped
  • 3 green onions, chopped
  • 1 cup bean sprouts
  • 1 cup shredded carrots
  • 1/2 cup cucumbers, thinly sliced
  • cilantro, chopped
  • jalapeno, sliced
  • 2 limes
  • Sriracha or Chili Garlic Sauce
  • 16 corn tortillas

Roast the Cauliflower

Mix 4 tbsp of soy sauce, 2 tbsp of vegetarian hoisin sauce, 2 chopped garlic cloves, the peeled and chopped ginger, and 1 chopped green onion in a large bowl. Add in the 2 cups of chopped cauliflower and mix together.

Spread out on a silicon baking sheet and bake at 400 degrees for 20 minutes.

Chop

While the cauliflower is roasting, chop the rest of the green onions, the cucumber, cilantro, and slice the jalapeños.

Heat the Tortillas

Once the cauliflower is done, add the tortillas to another silicon mat on a baking sheet and heat for about 2 minutes in the hot oven.

Assemble the Tacos

Add some shredded carrots the bottom of two corn tortillas (one of top of the other for extra sturdiness), then add on the bean sprouts, cauliflower, cucumbers, cilantro, and green onions. Top with Sriracha or Chili Garlic Sauce and sliced jalapeños for as much spice as you’d like! Squeeze some lime juice over the top and enjoy! 

Asian Tacos - The Aloha Files

Asian Tacos - The Aloha Files

Chili Garlic Sauce

Chili Garlic Sauce