The texture of these tacos is insane! So crispy and delicious. The chickpeas also make them super filling which is always a win. And the spice mix? That brings a world of flavour to these tacos!

This is my second recipe for my McCormick’s Street Food Seasoning series! The ingredients for these are super cost effective too so it’s a bright and colourful dinner that won’t break the bank. You can easily double the recipe to make more. How many you want to eat will totally depend on your hunger level. I find two plenty when I’m serving them with a side of grilled corn and maybe some extra guacamole and corn chips. But if i’m not then it’s probably more like 3-4 as my ideal serving size.

The delicious addictive flavour comes from one spice mix – this makes everything simple and easy to prepare. I used the McCormicks Mexican Street Food Seasoning. It’s got a little kick from the jalapeno in it and I love that. Use it more sparingly than I have if you’re not okay with a bit of spice. You can always add more as you eat the tacos anyway. The cauliflower and chickpeas are roasted in the seasoning and the avocado is also flavoured with it. I then serve anything leftover in the packet with the tacos as table seasoning.

If you have some leftover you can use it to flavour scrambled eggs at breakfast or just on your avocado on toast!

Makes 8 tacos

Ingredients

½ head of cauliflower broken into bite sized florets

2 Tbs extra virgin olive oil

1 can chickpeas

1 packet McCormicks Mexican Street Food Seasoning

2 cups shredded red cabbage

Juice of 1 lime + extra for serving

1 avocado

1/4 cup finely sliced spring onion

1/4 cup finely sliced coriander

8 corn tortillas

Chipotle mayo (you can buy this if you’d prefer!)

1.5Tbs whole egg mayonnaise

1.5Tbs plain yoghurt

1 tsp chipotle hot sauce (plus more if you please)

Directions

Preheat oven to 200 C.

Place cauliflower in a bowl with 1.5 Tbs seasoning and 1 Tbs oil. Toss to coat and transfer to an oven tray spread in a single layer and bake for 30 minutes or until golden and crispy.

Drain chickpeas and toss with the remaining oil and 1 Tbs of seasoning. Roast for 30 minutes, or until golden and crispy.

Meanwhile, place the cabbage in a bowl. Sprinkle with a pinch of salt and squeeze over the juice of ½ a lime. Allow to sit while the other things are roasting.

Mash avocado in a small bowl and squeeze the juice of ½ a lime over it, add 1 tsp of seasoning and  mix together.

Make mayo by micing together the listed ingredients until smooth. Taste and add more hot sauce if you prefer.

5 minutes before ready to serve, put a pan on medium high heat and briefly heat each taco until soft. Keep warm in a folded tea towel.

To assemble, add a little of each to each tortilla. I like to start with cabbage or mayo, my partner prefers starting with avocado! Sprinkle any leftover seasoning on the tacos to finish.