Crispy Cauliflower Street Tacos with Cilantro-Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Street Tacos with Cilantro-Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Street Tacos with Cilantro-Lime Slaw

Enjoy these vibrant street tacos featuring oven-crisped cauliflower and savory grilled tempeh, tossed with a flavorful blend of black beans and spices. Topped off with a refreshing cilantro-lime slaw and served in warm corn tortillas, this dish packs a punch of textures and a burst of zesty flavors, making it a perfect balanced meal for any time of day.

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NUTRITION

494kcal
Protein
38.7g
Fat
11.7g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

2 tbsp Chickpea Flour

1/2 cup Black Beans (canned, drained)

3 oz Tempeh

1 cup Shredded Red Cabbage

1/2 medium Carrot, shredded

1/4 cup Plain Nonfat Greek Yogurt

1 tbsp Fresh Lime Juice

Handful of Fresh Cilantro

2 Corn Tortillas

Spices (Smoked Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Cut the cauliflower into small florets. Toss them with chickpea flour and a pinch of smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the coated cauliflower on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway, until they are crisp and golden.

  • 4

    Meanwhile, slice the tempeh into thin strips. Sauté the tempeh in a nonstick pan over medium heat until lightly browned on all sides, about 5-7 minutes.

  • 5

    In a bowl, combine shredded red cabbage, shredded carrot, Greek yogurt, lime juice, and chopped cilantro. Mix well to form the cilantro-lime slaw.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by layering the crispy cauliflower, sautéed tempeh, and a few spoonfuls of black beans onto each tortilla. Top with a generous amount of cilantro-lime slaw.

  • 8

    Serve immediately and enjoy your flavorful, texture-rich street tacos.

Crispy Cauliflower Street Tacos with Cilantro-Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Street Tacos with Cilantro-Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Street Tacos with Cilantro-Lime Slaw

Enjoy these vibrant street tacos featuring oven-crisped cauliflower and savory grilled tempeh, tossed with a flavorful blend of black beans and spices. Topped off with a refreshing cilantro-lime slaw and served in warm corn tortillas, this dish packs a punch of textures and a burst of zesty flavors, making it a perfect balanced meal for any time of day.

NUTRITION

494kcal
Protein
38.7g
Fat
11.7g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

2 tbsp Chickpea Flour

1/2 cup Black Beans (canned, drained)

3 oz Tempeh

1 cup Shredded Red Cabbage

1/2 medium Carrot, shredded

1/4 cup Plain Nonfat Greek Yogurt

1 tbsp Fresh Lime Juice

Handful of Fresh Cilantro

2 Corn Tortillas

Spices (Smoked Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Cut the cauliflower into small florets. Toss them with chickpea flour and a pinch of smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the coated cauliflower on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway, until they are crisp and golden.

  • 4

    Meanwhile, slice the tempeh into thin strips. Sauté the tempeh in a nonstick pan over medium heat until lightly browned on all sides, about 5-7 minutes.

  • 5

    In a bowl, combine shredded red cabbage, shredded carrot, Greek yogurt, lime juice, and chopped cilantro. Mix well to form the cilantro-lime slaw.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by layering the crispy cauliflower, sautéed tempeh, and a few spoonfuls of black beans onto each tortilla. Top with a generous amount of cilantro-lime slaw.

  • 8

    Serve immediately and enjoy your flavorful, texture-rich street tacos.