The Spicy Avocado Sauce makes these Cauliflower Tacos w/ Lentils very tangy and fresh. We made ours open-faced using soft corn tortillas and then folded them to eat. It’s difficult to find taco shells here in Ecuador that don’t have oil, but these corn tortillas contain only non-GMO corn and water.
Both the cauliflower and lentils have lots of fiber, but the protein comes mainly from the lentils. One cup of cooked lentils has 18 grams of protein.
You can cook the cauliflower and lentils ahead of time and heat them up when you’re ready to assemble the tacos. That’ll speed things up at meal time.
We topped our tacos with some diced tomatoes for pop of color for the pictures, and they tasted good, too. You can squeeze a little extra lime juice over them if you want, and some hot sauce or salsa would also be delicious. Nutritional yeast would give it a cheesy flavor if you like that sorta thing.
The Spicy Avocado Sauce only takes a few minutes to make so you can get that done while the lentils are cooking. If you have any leftover sauce, you can use it as a salad dressing. It’ll keep for a few days in the fridge without browning thanks to the lime juice.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.