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!
Makes 8 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.
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!