Chipotle Cauliflower / Shrimp Tacos

Serves: 6

Ingredients:

• 3 Tbsp. extra-virgin olive oil

• 2 Tbsp. adobo sauce (from a can of chipotle chiles in adobo)

• 2 tsp. honey

• ½ tsp. paprika

• ½ tsp. ground cumin

• ¾ tsp. kosher salt, divided

• 1 medium head cauliflower, sliced into 2" florets (about 6 cups)

• 2 cups shaved red cabbage

• ⅓ cup chopped cilantro

• 2 Tbsp. fresh lime juice

• 6 tortillas/corn tostadas, warmed

• 1 medium ripe avocado, sliced

Garlic Aioli

• ½ cup plain full-fat Greek yogurt

• 1 garlic clove, minced

• 1 tsp honey

• 2 tsp lemon juice

• Pinch of salt

  
  

Method

1. In a large bowl, combine olive oil, adobo sauce, honey, paprika, cumin, and ½ tsp. salt; mix well. Add cauliflower florets and toss to coat. Air fry at 425 for ~20 minutes or until golden.

2. Mix the slaw by combining cabbage, cilantro, lime juice, and remaining ¼ tsp. salt in a medium bowl. Toss well and store in the fridge until ready to serve.

3. Prepare Garlic Aioli by combining all of the ingredients in a small bowl and mixing well.

4. Assemble your tacos by spreading the aioli, slaw, and cauliflower, and topping them with cilantro and avocado. Enjoy!