Crispy Cauliflower & Potato Tacos with Tangy Dill Crema
30 mins prepServes 8
All of the crispy, none of the deep fried fat! These healthy cauliflower and potato tacos are baked to perfection, low in fat and smothered in addicting creamy dill sauce.
1 Preheat oven to 400 F (205 C)
2 Cut cauliflower into thick strips.
3 Combine milk, vinegar, and 1 1/2 cups almond meal in a bowl and mix well to form a batter-like liquid. Keep in mind this will be a thinner batter, not the kind you see when deep frying.
4 Combine 3/4 cup almond meal, cornmeal, pepitas, cumin, chili powder, garlic powder and salt in another bowl and mix well.
5 Coat diced potatoes and cauliflower slices by first dipping them in the milk mixture and then coating them in the dry mixture.
6 Place on parchment lined cookie sheets.
7 Bake for 45-50 minutes, or until golden brown.
8 While cauliflower and potatoes are baking make Tangy Dill Crema, if it isn't made already.
9 Once baked, serve on soft corn tortillas with shredded cabbage and drizzled with Tangy Dill Crema.
10 Eat as many as you can fit in your belly without pukung!
