Guilt Free Tacos made with Cauliflower Tortillas!

If you thought making rice out of Cauliflower was amazing, just wait until you try Cauliflower Tortillas! They are simple to make with the tips I am going to give you and super scrumptious! Honestly, they are great eaten on their own as you will probably notice as you nibble away while cooking them. But, eating them as a taco is pretty incredible! Not to mention the many other ways you can serve them with other types of toppings. Yes, my Turkey Tacos with Cauliflower Tortillas are really great!

I started by making turkey taco meat seasoned with some of my favorite seasonings such as cumin, coriander and New Mexico chili powder. Then I mixed up a batch of my famous chipotle aioli. Next was the preparation of my taco toppings. I used chopped cherry tomatoes, sliced radishes, sliced back olives, shredded baby lettuce and chopped avocado. I served my tacos with Trader Joe’s salsa, although you could certainly make your own.

Next on to the tortilla production. I pulsed the cauliflower in my food processor into small pieces a bit smaller than what I used for cauliflower rice. Then tossed them in a bowl into the microwave for 4 minutes on high. From there the cauliflower went into one of my flour sack towels to wring out as much water as possible. Next I mixed the cauliflower with a little tapioca flour, unbleached all purposed flour, eggs, salt and pepper. 

If you don’t have any tapioca flour, you can use one of the following substitutes:

• 1 tablespoon of cornstarch or corn flour = 2 tablespoons of instant tapioca flour
• 1 tablespoon of potato starch or rice starch or flour = 2 tablespoons of instant tapioca flour
• 2 tablespoons of all-purpose flour = 2 tablespoons of instant tapioca
• 1 tablespoon of Arrowroot = 2 tablespoons of instant tapioca flour

If you want to use a substitute for the all purpose flour, you can use the following:  buckwheat, chestnut, quinoa, corn, and oat flours

In a non stick pan, using just a touch of oil, you fry 1/2 cupfuls of the batter for each tortilla, cooking one at a time. I used a rubber spatula to spread the batter out into about a 5 inch diameter circle. The key is not to use too much oil, not to make them too thin and to turn them when they are nicely browned underneath. Use a large enough spatula to hold most of the tortilla as they remain a little soft, not as durable as a regular tortilla. 

Then top them with your favorite toppings and enjoy!  I served the tacos with a fork since I filled them too much to pick up, but they are easily eaten without the help of a knife.

TURKEY TACOS WITH CAULIFLOWER TORTILLAS

Ingredients

Turkey Taco Meat

• 2 teaspoons oil
• 1 lb. ground turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon New Mexico chili powder
• 1/2 teaspoon onion powder
• 2 Tablespoons water

Chipotle Aioli

• ½ cup mayonnaise
• ½ cup plain yogurt or sour cream
• 2 teaspoons chipotle chile in adobo
• sauce, minced to a paste with 1/2 tsp adobo sauce
• 2 teaspoons lime juice
• dash chili pepper
• dash red pepper
• dash garlic powder
• salt and freshly ground black pepper to taste

Cauliflower Tortillas

• oil
• 1 large cauliflower cored, chopped and processed into fine pieces
• 2 Tablespoons tapioca flour
• 2 Tablespoons unbleached all purpose flour
• 3 large eggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

Toppings

• 1 tomato diced  (or 8 cherry tomatoes)
• 1/2 cup sliced black olives
• 6 radishes, thinly sliced
• 1 avocado, chopped
• 1 cup baby lettuce, shredded
• salsa (homemade or store bought)

Directions

1. Heat 2 teaspoons oil in a large heavy skillet set over medium-high heat, add the onion and cook for a few minutes until almost translucent. Add the garlic and salt and continue to cook for a couple more minutes, then add the the ground turkey. Continue cooking until the turkey is no longer pink, then add the black pepper, cumin, coriander, New Mexico chili powder, onion powder and water. Stir and continue cooking for a few minutes until the meat is completely brown. Set aside.
2. Make the aioli:  Mix all ingredients together and adjust seasonings to taste.
3. Make the tortillas:  Use a food processor to prep the cauliflower into small pieces. Place the cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Let the cauliflower cool for a few minutes until it can be handled safely and then squeeze it in a clean towel to remove as much water as you possibly can. Put the cauliflower into a medium bowl, along with the rest of the ingredients for the tortillas and mix with a large wooden spoon until well combined. Heat 1 teaspoon oil in a small skillet set over medium heat. Drop 1/2 cup of the cauliflower mixture and spread it out in a 5 inch diameter circle with a spatula. Cook for 2-3 minutes or until the top looks set and the underside is nicely browned. Flip the tortilla and continue cooking for about a minute, until it’s completely set, then transfer to a plate while you cook the remaining tortillas.
4. Assembling the tacos:  Place a tortilla on each plate and top with some chipotle aioli, then turkey taco meat followed with lettuce and other toppings. Drizzle salsa on top to taste.