If you're in need for the *perfect* taco for Taco Tuesday, look no further than my Roasted Chimichurri Tacos with Chimichurri Sauce. Not only are these the easiest and most crave-able tacos that you will ever eat (yeah, I said it: EVER), but they are gluten-free, vegan-friendly, and the perfect way to combine Meatless Monday with Taco Tuesday. I am all about making delicious, healthy eating as simple and easy as possible, and these tacos hit all of the marks!
Ingredients
For the Roasted Cauliflower:
- 1 Head Cauliflower chopped into small pieces
- 3 Tablespoons Olive Oil
- 1 Tablespoon Garlic Powder
- 2 Teaspoons Smoked Paprika
- Salt and Pepper to Taste
For the Chimichurri:
- ¾ Cup Raw Almonds unsalted
- 3 Cloves Garlic
- ¾ Teaspoon Sea Salt
- ¼ Teaspoon Ground Black Pepper
- 1 Cup Parsley Leaves packed
- 1 Cup Cilantro Leaves and Stems packed
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Olive Oil
- ¼ Cup Water
For the Tacos:
- 6 Corn Tortillas
For the Garnishes:
- Cilantro
- Sliced Avocado
- Purple Cabbage very thinly sliced
- Lime
Instructions
- Preheat the oven to 450 F and line a baking sheet with parchment paper.
- Add the cauliflower ingredients to the baking sheet and toss to coat evenly.
- Place in the oven and bake for 11 minutes, flip and cook for another 15 minutes – or until crispy on the edges.
- Next, prepare the chimichurri: In a food processor, add the almonds, and pulse until a meal forms.
- Add remaining ingredients and just a few tablespoons of the water, reserving the rest to use if needed.
- Pulse until a thick sauce forms - like pesto! If too thick, add the remaining water. Taste and adjust salt and pepper as needed.
- Next, prepare the tacos. Toast the tortillas over an open burner set on the lowest flame for about 1 minute per side. This will scorch them a little and make them a bit crunchy. If you don’t have a gas burner, just warm the tortillas in foil in the oven.
- Add the roasted cauliflower, the red cabbage, avocado, and top with a drizzle of the chimichurri sauce and chopped cilantro. Enjoy!
Calories: 605kcal | Carbohydrates: 46g | Protein: 16g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Sodium: 682mg | Potassium: 1161mg | Fiber: 13g | Sugar: 6g | Vitamin A: 2705IU | Vitamin C: 125mg | Calcium: 225mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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