Two soft cauliflower tortillas sit crosswise on a rustic ceramic plate, each generously filled with crumbled chorizo and a lush bed of green chayote slaw. Bright, vibrant garnishes of sliced lime, cilantro leaves and white crumbled cheese are interspersed. A flash of scarlet spice sprinkle on the rim suggests a fiery, irresistible adventure for the sense.

Cauliflower Chorizo Tacos with Grilled Chayote Slaw

Name: Cauliflower Chorizo Tacos with Grilled Chayote Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces Cauliflower tortillas; 1 pound Chorizo crumbled; 2 medium pieces Chayote julienned; 1 large Poblano pepper seed removed and diced; 1/2 Red Onion thinly sliced; a handful Cilantro finely chopped; 2 Lime juiced; 3 tablespoons Olive oil; 1 teaspoon Paprika; 1/2 teaspoon Cayenne pepper; 1/2 cup Cotija Cheese crumbled; to taste Salt and Pepper

Low-Carb Tacos with a delightful fusion twist.

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Mexican

Technique Grilling

Diet Friendly Low-Carb

Daily recipe · September 14, 2024

A little about this dish

Infusing classic Mexican flavors into low-carb options, this recipe utilizes two trendy ingredients - Cauliflower and Chayote, transformed into a Taco with a twist. Remember, the taste of Mexican cuisine resides in its bold and vibrant ingredients, like the Poblano pepper, cilantro, and lime.

Ingredients (for 4)

Cauliflower tortillas — 8 pieces
Chorizo — 1 pound — crumbled
Chayote — 2 medium pieces — julienned
Poblano pepper — 1 large — seed removed and diced
Red onion — 1/2 — thinly sliced
Cilantro — a handful — finely chopped
Lime — 2 — juiced
Olive oil — 3 tablespoons
Paprika — 1 teaspoon
Cayenne pepper — 1/2 teaspoon
Cotija cheese — 1/2 cup — crumbled
Salt and pepper — to taste

Preparation

Step 1 — 🔥🌡️🍽️

Set your grill to medium-high heat to prepare for cooking.
Step 2 — 🍠🍆🌶️

Combine the julienned chayote, diced poblano, and red onion slices. Add 1 tablespoon of olive oil, the juice of 1 lime, and salt and pepper. Mix it all together.
Step 3 — 🔥🍆🍽️

Put the prepared vegetables on the grill. Leave them there for 7-10 minutes until they have charred a little and become softer.
Step 4 — 🍳🥩🧂

In a separate pan, warm up 2 tablespoons of olive oil over medium heat. Add the chorizo and break it up as it cooks. Add paprika and cayenne pepper, and stir until mixed.
Step 5 — 🌽🍖🧀

Top each tortilla with a spoonful of chorizo, followed by the grilled vegetables. Sprinkle on some cotija cheese and garnish with finely chopped cilantro.
Step 6 — 🌮🍽️🍋

Your tacos are ready to serve. For extra flavor, serve with a lime wedge on the side.

A final fox tip

If you'd like to experiment with this recipe, try swapping chorizo for shrimp, or amp up the heat with a sprinkle of chili flakes. This recipe is a great way to introduce new vegetables to kids' meals - have them into the grilling process under adult supervision, or help with the assembly of tacos! Chayote, although not as famous as avocados or corn, is a quintessential element in Mexican kitchens and has a delightful fresh crunch. Enjoy!