Description
Ingredients
- 8 x six-inch taco shells (corn, flour or a blend) Or make your own homemade tortillas
- Mole Rojo Sauce (or Mole Negro)
- 1/2 head cauliflower
- 1 tablespoon olive oil
- cabbage or lettuce, shredded (or Make the Mexican Slaw -10 mins)
- 1 avocado, sliced
- fresh cilantro
- radishes, thinly sliced
- fresh lime
- Optional: carrot ribbons, Pickled Jalapeños, Vegan Cilantro Crema or sour cream, shredded cheese, cotija, or feta
Instructions
- Heat oven to 450 F.
- Make Quick and Easy Mole Rojo Sauce.
- Cut cauliflower into bite-sized pieces. Toss in a bowl with olive oil making sure cauliflower is fully coasted. Place in preheated oven for 20 minutes.
- Prep all your toppings.
- Warm tortillas, spread with warm mole sauce, top with roasted cauliflower, follow with all your toppings.
Notes
Roasted Cauliflower will keep up to 4 days in the fridge.
Nutrition
- Serving Size: Two tacos without Mole Sauce
- Calories: 238
- Sugar: 4.4 g
- Sodium: 363.6 mg
- Fat: 10.5 g
- Saturated Fat: 1.6 g
- Carbohydrates: 34.4 g
- Fiber: 8.8 g
- Protein: 6.4 g
- Cholesterol: 0 mg