Crispy Cauliflower Potato Tacos
Ingredients
- 10-12 small street taco style corn tortillas
- 1 1/2 cup chopped cauliflower
- 1 tbsp of olive oil
- 1 med onion sliced
- 1 medium jalapeño seeded and sliced
- 1 cup of mashed yellow potatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 tsp tomato sauce
- salt, to taste
- 1/2 cup shredded vegan cheese
- oil, for frying
Toppings
- salsa of your choice
Preparation
Warm up the tortillas to make them more pliable. 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 minutes.
Add the tomato sauce, salt, chili powder, cumin, smoked paprika and cook the cauliflower for another 5 minutes.
Add 1/3 water to the cauliflower mixture and simmer covered for 8 minutes or until all the water is reduced and the cauliflower is soft.
Add the cooked mashed potatoes and 3 tablespoons of vegan shredded cheese. Mix it well.
On half of tortilla, place about 2 teaspoons 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.
