| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
16 tacos
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Ingredients
For the Tortillas
- 2 cups masa flour
- 2/3 cup warm water + extra for later
- 1/4 teaspoon Salt
- Dash cumin
For the Cauliflower
- 1 tablespoon canola oil for cooking
- 1 head cauliflower minced
- 1 onion diced
- 1 cup canned pineapple drained and diced
- 2 garlic cloves minced
- 5 radishes thinly sliced for garnish
- 1/3 cup cilantro chopped for garnish
Spice Blend
- 2 teaspoon chili powder
- 1/2 teaspoon Salt
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
Ingredients
For the Tortillas
For the Cauliflower
Spice Blend
|
|
Instructions
To Make the Tortillas
- Combine masa, warm water, salt and cumin into a bowl. Mix thoroughly til everything comes together to form a soft dough ball. If needed, add more water if dough feels dry.
- Divide dough into equal sized balls and using a tortilla press lined with parchment, press each dough ball individually.
- Preheat pan to medium heat. Cook tortillas for about one minute on each side. Cover tortillas with foil or a cloth to keep soft and warm til ready to serve.
To Make the Cauliflower
- Combine onion, garlic, and spice blend in a bowl. Add minced cauliflower and stir to coat; let sit while pressing tortillas.
- Heat oil in a large non-stick skillet over high heat. Add cauliflower mixture and cook until browned. Add pineapple and cook until warmed through. Season with salt and pepper and adjust seasonings if needed.
To Serve
- Lay down a tortilla with a spoonful of the cauliflower and pineapple mixture. Top with fresh cilantro and sliced radishes. Enjoy!
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