Savory, hearty, filling tacos dripping with sauces and topped with lettuce, salsa, avocado, and anything else you can fit into the tortilla. Here's how to make the best Vegan Taco Tuesday with Crispy Shishito Potato Tacos and Spicy Cauliflower Tacos.
How to Make Crispy Potato Tacos with Shishito Peppers
Preheat the oven to 375° F
Chop the potatoes into 1/2 inch cubes. Place the chopped potatoes and shishito peppers onto a lined baking sheet. Season with the oil and remaining ingredients. Be sure to mix well.
Transfer the baking sheet to the oven and roast the potatoes and peppers for 35 minutes, stirring halfway through.
Fill the corn tortillas with the potato and shishito pepper mixture, then top with your favorite toppings.
How to Make Spicy Cauliflower Tacos
Chop 1 head of cauliflower into florets. You should have 2-3 cups of chopped cauliflower
In a large bowl, place florets and pour 1 cup of Trader Joe’s onto the florets. Mix well and season with salt and pepper as desired.
Transfer the mixture onto a lined baking sheet. Bake the florets at 375° F for 30 minutes, stirring halfway through
Once the cauliflower has roasted, allow it to cool for 5 minutes. Prepare your tacos by placing cabbage, salsa, cauliflower, salsa verde, and any of your favorite toppings onto a tortilla.
Notes
*Calories are an estimate based on the Potato Tacos (without toppings).