Black Bean Cauliflower Tacos with Thai Chilli Slaw
Black Bean Cauliflower Tacos with Thai Chilli Slaw
Messy, spicy, and worth every bite.
Serving
3
Preparation Time
45 mins
Sauces –
Me Soo Yum Umami Black Bean Sauce,
Me Soo Yum Thai Chilli Jam,
Me Soo Yum Garlic Chilli Crisps
Ingredients:
- 1 medium cauliflower, cut into florets
- Me Soo Yum Umami Black Bean Sauce – ⅓ cup
- 2 tbsp Cold pressed oil
- ½ tbsp smoked paprika
- Diced Garlic- 6 cloves
- ¼ tbsp black pepper
- 8 small taco shells
- Lime wedges, for serving
For Thai Chilli Slaw:
- 1 cup shredded purple cabbage
- ½ cup diced cucumber
- ½ cup shredded Carrots
- ¼ cup finely chopped green onions
- Fresh coriander
- Me Soo Yum Thai Chilli Jam– 2 tbsp
- Mayonnaise- 2 tbsp
- Hung curd/ Greek yoghurt- 2 tbsp
- Lemon juice- 1 tbsp
- Salt as per taste
Directions:
Step 1:
1. Prepare Cauliflower:
- Preheat oven to 400°F (200°C).
- In a bowl, toss cauliflower florets with Cold pressed oil, smoked paprika, diced garlic, black pepper and salt.
- Spread on a baking sheet and roast for 25-30 minutes until tender and golden brown.
Step 2:
Add Sauce:
- Remove cauliflower from the oven and toss with Me Soo Yum Umami Black Bean Sauce until evenly coated.
Step 3:
For slaw:
- In a bowl, mix all the mentioned vegetables with Me Soo Yum Thai Chilli Jam, mayonnaise, hung curd, lemon juice, coriander and salt.
Step 4:
Assemble Tacos:
- Warm the taco shells.
- Fill each shell with Thai chilli Slaw, roasted cauliflower
Step 5:
Garnish:
- Top with chopped green onions and fresh coriander.
- To make it extra crunchy, drizzle some Me Soo Yum Garlic Chilli Crisps on top.
Step 6:
Serve:
- Serve immediately with lime wedges on the side.
