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
Cuisine: Mexican
Ingredients: 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

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Mexican

Technique Grilling

Diet Friendly Low-Carb

Daily Recipe: September 14, 2024

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.

Additional

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!