What You'll Need
Tortillas
1 box Tortilla Flour
1/4 cup solid coconut oil (or neutral oil)
1-1/2 teaspoon salt
1-1/2 teaspoon baking powder
1-1/2 cups warm water
Filling
1 small head of cauliflower
3 tablespoons olive oil
2 tablespoons taco seasoning
1 small head of red cabbage, thinly sliced
4 radishes, thinly sliced
Sauce
1 avocado
1/2 jalapeno, seeds removed
1 cup coconut milk
Juice of 2 limes
Directions
Make the Tortillas
Mix Tortilla Flour, salt and baking powder with coconut oil until well combined and small crumbles begin to form. Add warm water and mix until well incorporated. Knead for 2-3 minutes. (Hint: A pastry cutter works great for this step.)
Shape dough into 24 balls, cover with tea towel and let rest at room temperature for 30 mins.
Preheat a pan on medium-high heat. Press dough ball using tortilla press lined with two pieces of parchment.
Cook tortilla on hot pan until it browns and easily releases from the pan (about 20 secs). Flip and cook on the other side for about 20 seconds. Flip again and let cook through the center for an additional 10-15 seconds.
Roast Cauliflower
Preheat the oven to 400 F. Chop the cauliflower into bite size pieces. In a large bowl toss the cauliflower pieces with the olive oil and taco seasoning until well coated. Spread the cauliflower on a sheet pan and bake for 30 minutes or until the cauliflower is soft and is easily poked with a fork.
Make Jalapeno Sauce
Place avocado, lime juice, coconut milk and jalapeno in food processer or blender until smooth and creamy.
Assemble
Fill a warm tortilla with roasted cauliflower, garnish with thinly sliced radish and cabbage. Top with coconut lime sauce.
Share and enjoy!
