CauliShoots Tacos

CauliShoots love seasoning and the addition of the spicy rub in this taco recipe really enhances their flavour leading to a fully rounded, satisfying dish. Just perfect for a mid-week supper!

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

You’ll need

500g CauliShoots
2 tbsp chipotle paste
1 tbsp olive oil
3 limes
1 tsp smoked paprika
Salt and pepper
8 small flour tortillas
Refried beans
2 avocados, thinly sliced
Small bunch of fresh coriander, leaves picked
100g radishes, thinly sliced
1-2 green chillies, sliced

What to do

Preheat the oven to 200ºC. In a bowl toss together the CauliShoots with the chipotle paste, olive oil, zest and juice of 2 of the limes, smoked paprika and salt and pepper to taste. Spread out on a baking tray – or two – and roast for 25-30 minutes.

When the CauliShoots are nearly ready, heat through the tortillas in a dry frying pan. Spread each taco with a tablespoon of refried beans and top with the CauliShoots.

Garnish with a few avocado slices, coriander leaves, radishes and slices of chilli. Serve with wedges of the remaining lime.

Recipe courtesy of CauliShoots.

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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