NUTRITION

SERVINGS

INGREDIENTS

3 oz Paneer

0.5 cup Cauliflower florets

0.75 cup Non-fat Greek yogurt

2 small Corn tortillas

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Cumin

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the paneer into 1/2-inch cubes and break the cauliflower into very small bite-sized florets.

• 3

  In a medium bowl, whisk together the olive oil, chili powder, cumin, sea salt, and black pepper.

• 4

  Add the paneer and cauliflower to the bowl, tossing thoroughly until every piece is evenly coated in the spice mixture.

• 5

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the cauliflower is tender and the paneer is golden.

• 6

  While roasting, prepare the crema by whisking the non-fat Greek yogurt with lime juice and chopped cilantro in a small bowl.

• 7

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

• 8

  Assemble the tacos by layering the roasted paneer and cauliflower into the tortillas, then topping with the lime crema and minced red onion.