MEXI-CAULI TACOS 🌮 _ Makes approx 12 tacos _ FAT-FREE _ INGREDIENTS FOR MUSHROOM-CAULIFLOWER TACO MEAT: 2 lbs Mushrooms, finely diced 1 head Cauliflower riced 8 tsp Cumin 4 tsp Coriander 4 tsp Chili powder 1/8 tsp Cayenne 8 tbsp Coconut Aminos
INGREDIENTS FOR SALSA: 2 pints Cherry Tomatoes, chopped 1/4 Red Onion, finely diced 1 Jalepeño, finely diced 2 cloves Garlic, minced 1/2 bunch Cilantro finely chopped 1/2 Lime juiced INGREDIENTS FOR TACO SHELL: 1 head Romaine, washed and leaves kept whole
DIRECTIONS: 1. Break cauliflower into florets and process in blender or food processor adding just a few florets at a time (4- 6 florets depending on size) until it becomes a rice like consistency. Remove from blender and place cauliflower rice in a large mixing bowl. Repeat until all florets have been blended and placed in bowl. 2. Add seasoning, cumin through coconut aminos, to cauliflower rice and toss to integrate well. 3. Dehydrate cauliflower rice at 125° for 3 hours. 4. While mushroom-cauliflower meat is dehydrating, combine all 6 salsa ingredients and toss to combine well. 5. To assemble tacos, place mushroom meat in center of each lettuce shell and top with salsa. Enjoy!