Hallelujah! Siete Foods now makes a paleo/vegan/gluten and grain-free taco shell that is actually good! No more shoe-leather substitutions made from scratch (by me).
Hallelujah! because the dairy-free sauce in the recipe is also good on hamburgers and salmon.
And Hallelujah! because OMG it’s spicy! Not for the faint of heart.
The Brand New Vegan chef who developed this dish nailed the flavors. And be sure to look for Siete Foods taco shells in your local market or through their store locator here.
My Paleo Marin Rating: 3.5 Persimmons
Ingredients:
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| Image from Siete Foods Website |
Taco Filling:
1 small head cauliflower
4 oz. fresh mushrooms
1 cup walnuts
2 Tablespoons Coconut Aminos
1 to 2 Tablespoons chili powder (personal preference)
2 Teaspoons ground cumin
1 Teaspoon smoked paprika
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/4 Teaspoon ground pepper
1/4 Teaspoon salt
Coconut Cream Sauce:
1/2 cup sunflower seeds
1/2 can full-fat coconut milk
1/2 can full-fat coconut milk
lemon juice from 1 lemon
1/2 teaspoon salt
1/2 cup chopped fresh cilantro
1/4 cup water
Garnishes:
Cilantro, tomatoes. chopped red onions, sliced peppers, etc.
Garnishes:
Cilantro, tomatoes. chopped red onions, sliced peppers, etc.
Directions:
Taco Filling:
Preheat oven to 350 degrees F.
1. Lightly pulse mushrooms in a food processor until they have a rice consistency. Put aside in a large bowl.
2. Pulse the walnuts in a food processor until they have a rice consistency. Mix in the bowl with the mushrooms.
3. Remove the leaves and core of the cauliflower; cut into small pieces. Pulse the pieces in the food processor to the same consistency of rice, and add to the bowl.
4. Stir in coconut aminos. Stir in spices and mix everything thoroughly.
5. Spread the mixture onto a parchment-lined baking sheet and bake for 30 minutes.
6. Stir lightly and continue baking for an additional 10-15 minutes.
7. Let mixture cool down a bit in the baking sheet on a wire rack.
Coconut Cream Sauce:
1. Add all the ingredients for the sauce in a blender; blend until smooth. Add a small amount of water if the sauce it too thick.
Completing the Tacos:
1. Follow the directions on the package to heat the taco shells.
2. Add the filling to the shells. Top with the sauce and garnishes of your choice.
Preheat oven to 350 degrees F.
1. Lightly pulse mushrooms in a food processor until they have a rice consistency. Put aside in a large bowl.
2. Pulse the walnuts in a food processor until they have a rice consistency. Mix in the bowl with the mushrooms.
3. Remove the leaves and core of the cauliflower; cut into small pieces. Pulse the pieces in the food processor to the same consistency of rice, and add to the bowl.
4. Stir in coconut aminos. Stir in spices and mix everything thoroughly.
5. Spread the mixture onto a parchment-lined baking sheet and bake for 30 minutes.
6. Stir lightly and continue baking for an additional 10-15 minutes.
7. Let mixture cool down a bit in the baking sheet on a wire rack.
Coconut Cream Sauce:
1. Add all the ingredients for the sauce in a blender; blend until smooth. Add a small amount of water if the sauce it too thick.
Completing the Tacos:
1. Follow the directions on the package to heat the taco shells.
2. Add the filling to the shells. Top with the sauce and garnishes of your choice.
#paleo #vegan #tacos #mexican #cauliflower #vegan #coconut #healthyeats #glutenfree #dairyfree #sietefoods #hallelujah #sunflowerseeds #cilantro #coconutcream
Taco filling recipe adapted from The Brand New Vegan website here.
Coconut Cream Sauce recipe adapted from the Elephantastic Vegan website link here.
*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
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