Chipotle-Lime Cauliflower Tacos
In this vegetarian taco recipe, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired.
Source: EatingWell Magazine, May/June 2017
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.
Nutrition Facts
Serving Size: 2 tacos each
Per Serving:
288 calories; protein 12g; carbohydrates 47.9g; dietary fiber 10.6g; sugars 7.4g; fat 6.5g; saturated fat 2.3g; cholesterol 10.5mg; vitamin a iu 131.9IU; vitamin c 38.3mg; folate 46.2mcg; calcium 186.3mg; iron 3mg; magnesium 93.3mg; potassium 661.7mg; sodium 613mg; added sugar 4g.
Exchanges:
2 starch, 1/2 other carbohydrate, 1 vegetable, 1/2 lean meat, 1/2 high-fat meat