1small head cauliflower,washed and cut into bite-size florets
1cupfinely chopped red cabbage
1jalapeño,sliced, seeds removed
1large avocadoseed removed and diced
For the Lime Crema:
1cupplain Greek yogurt or sour cream
1/8cupfresh lime juice
Salt and pepper,to taste
Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!
You can make this recipe vegan by substituting vegan yogurt or vegan sour cream in the crema.