Say hello to a new family favourite weeknight recipe: tacos stuffed with cauliflower, salsa, sour cream and shredded cheese. Our Tex-Mex Oven-Roasted Cauliflower Tacos are delish!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup salsa verde
1/4 cup sour cream
2 egg whites
3 Tbsp. hot pepper sauce
8 cups small cauliflower florets
1 pouch Shake'N Bake Extra Crispy Original Coating Mix
12 corn tortillas (6 inch), warmed
3/4 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
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How do I make it ?
Heat oven to 400ºF.
Mix salsa verde and sour cream until blended.
Whisk egg whites and hot sauce until blended. Add to cauliflower in large bowl; mix lightly. Add coating mix; toss until cauliflower is evenly coated with coating mix.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 25 min. or until cauliflower is tender and lightly browned.
Spread tortillas with sour cream mixture; top with cauliflower and cheese. Fold in half.
Kraft Kitchen Tips!
Top tacos with chopped fresh cilantro before folding tortillas in half.
Serve with a crisp green salad tossed with Kraft Italian Zesty Lime Dressing.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 570 mg
Carbohydrate 40 g
Fibre 7 g
Sugars 5 g
Protein 10 g
6 servings, 2 tacos each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.