Cauliflower Tacos and Avocado-Lime Creme Fresh
The first time I tried creme fresh was with a fish taco recipe last summer. I was hooked!
If you've never tried it, you don't know what you're missing. I could never go back to sour cream. Since that first taste, I've been experimenting with different ingredients to add to make creme fresh a regular addition to our table. I've found a lot of great combinations but my my favorites are always the simplest and the one in this recipe is one of the best.
Combining avocado and lime makes a fresh creamy and slightly tart creme fresh that you will want to practically drink from the bowl.
My big secret is letting it sit, you're going to want to make this in advance. It needs at least two hours, but can be made up to 24 hours in the advance and stored in the fridge.
Avocado Lime Creme fresh
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup chopped avocado
zest and juice from half a lime
1/8 tsp cayenne pepper
fresh black pepper to taste
Combine everything in a blender and blend until smooth and creamy ( about two minutes in my magic bullet). Cover and refrigerate for at least two hours.
1 head of cauliflower finely chopped
1 can of chickpeas (try to find BPA free if you can)
2 Tsp chili powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
juice from half a lime
1 cup shredded red cabbage
1/2 cup dices avocado
1/4 cup diced onion
3/4 cup avocado lime creme fresh
8 small whole wheat or multi-grain wraps
preheat oven to 425
In a large mixing bowl combine chili powder, cumin, onion powder, garlic powder, paprika, lime juice, cauliflower and chickpeas until well combined. spread across a baking sheet and bake for 40 minutes, stirring/shaking every ten minutes.
Coat a wraps with a generous dollop of creme fresh, and top with avocado, onion, cabbage and finally the roasted cauliflower/chickpea mix.