Show out on your next taco Tuesday with this taco board filled with Crispy Cauliflower Potato Tacos! Serve them with your favorite toppings and sauces.
- 10 small street tack style corn tortillas
- 1 1/ 2 cups chopped cauliflower
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium jalapeño, seeded and sliced
- 1 cup yellow potatoes, mashed
- 1/ 2 teaspoon cumin
- 1/ 2 teaspoon smoked paprika
- 2 teaspoon tomato sauce
- 1/ 2 cup shredded vegan cheese oil, for frying
Warm up the tortillas to make them more playable. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break. Or warm them up on the griddle.
Heat 1 tablespoon oil and saute the onion, and jalapeno over medium heat until golden and fragrant, about 5-6 minutes stirring often.
Add the cauliflower and cook for about 5-6 min.
Add the tomato sauce, salt, chili powder, cumin, smoked paprika and cook the cauliflower for another 5 min.
Add 1/3 water to the cauliflower mixture and simmer covered for 8 min or until all the water is reduced and the cauliflower is soft.
Add the cooked mashed potatoes and 3 tbsp of vegan shredded cheese. Mix it well.
On half of tortilla, place about 2 tsp of the filling mixture and spread it around. Fold tortilla in half and repeat with the rest of the tortillas.
Heat one inch of oil in a pan. Carefully, place the tacos in the pan, allowing them to cook for about two minutes on each side until they get crispy.
Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel. Serve with your favorite toppings