Cauliflower-Corn Tacos with Pico Verde
Ingredients
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Nonstick cooking spray
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4 cup small cauliflower florets
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2 cup fresh or frozen whole kernel corn, thawed
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¼ cup chopped sweet onion
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3 tablespoon olive oil
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2 tablespoon taco seasoning
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1 - 2 canned chipotle peppers in adobo sauce, finely chopped
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1 lime
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2 avocados, halved, seeded, peeled, and chopped
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1 cup chopped cucumber
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½ cup chopped green onions
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¼ cup chopped fresh cilantro
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1 fresh jalapeño pepper, seeded and finely chopped*
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1 clove garlic, minced
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¼ teaspoon salt
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10 corn or flour taco shells
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Crumbled queso fresco
Directions
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Coat a 3 1/2- or 4-qt. slow cooker with cooking spray. In prepared cooker combine next six ingredients (through chipotle peppers). Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours or until cauliflower is tender, stirring once.
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For pico verde, about 30 minutes before serving, remove 1 tsp. zest and squeeze 2 Tbsp. juice from lime. In a medium bowl combine lime zest and juice and next seven ingredients (through salt). Cover and chill until ready to serve.
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Fill each taco shell with about 1/3 cup cauliflower mixture. Top with pico verde and queso fresco.
*Tip
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (per serving)
| 410 | Calories |
| 24g | Fat |
| 45g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 410 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 5g | 25% |
| Cholesterol 4mg | 1% |
| Sodium 539mg | 23% |
| Total Carbohydrate 45g | 16% |
| Total Sugars 6g | |
| Protein 8g | 16% |
| Vitamin C 58.1mg | 65% |
| Calcium 105mg | 8% |
| Iron 2mg | 11% |
| Potassium 850mg | 18% |
| Folate, total 147.3mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.