Tacos are a staple in our house and I can’t get enough of Austinite Tacos named after Austin, TX, one of my favorite cities! You can find Austinite Vegan Tacos and 100+ recipes in my new book, Simple Green Meals.
Most people celebrate Taco Tuesday but if I had the option, I’d have Taco Wednesday and Taco Thursday, too! I have a thing for tacos! I’m not gonna lie, every year since we’ve been dating, Ryan and I have gone to Taco Bell for Valentine’s Day. Romantic, huh?! It’s really because when you’re young and naive, you don’t realize every restaurant is booked on Valentine’s Day… well… every restaurant except Taco Bell! It’s tradition for us now, but if I’m being honest, Austinite Tacos is where it’s at! Taco Bell’s got nothin’ on these!
Why I Prefer Austinite Vegan Tacos
- Most Vegetarian tacos don’t seem to have a lot of flavors but these tacos taste as good as they look!
- I don’t feel bloated after eating them.
- Between the cauliflower, sweet potatoes, and chickpeas, these tacos are packed with a ton of nutrients.
Are you drooling yet? Do yourself a favor and make them today!
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Austin, Texas, is one of my favorite cities, thanks to the great music, the variety of healthy foods available, its natural landscape, and the fact that my awesome aunt and uncle live there. When I created this recipe, it just felt like it had an Austin flair going on, so I named it after that city.
Ingredients
1 head cauliflower, cut into small florets
1 sweet potato, cut into 1-inch cubes
1 yellow onion, diced
2 tablespoons organic virgin coconut oil, melted
sea salt and ground black pepper
1 can (15 ounces) chickpeas, drained and rinsed
1/2 cup BBQ sauce, plus more for serving
For Serving
12 organic corn tortillas, warmed
1 cup simple Cashew Coleslaw
1/2 cup fresh cilantro, chopped
Avocado slices
sliced scallions
diced tomatoes
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Spread the cauliflower, sweet potato, and onion on the prepared baking sheet. Drizzle with the oil and toss to coat. Season well with salt and pepper. Roast for 10 to 15 minutes.
- Remove the pan from the oven and add the chickpeas. Drizzle the BBQ sauce over everything and toss to coat. Bake for 5 to 8 minutes, or until the veggies are tender.
- To serve, spoon the BBQ filling into the tortillas and top each with a spoonful of the coleslaw, a sprinkling of cilantro, avocado slices, scallions, tomatoes, and any additional BBQ sauce you’d like. Serve immediately.
Notes
GLUTEN FREE, NUT FREE (remove Simple Cashew Coleslaw), VEGAN, DAIRY FREE
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5 comments
Thank you for sharing this recipe!!! I have your hook but it wasn’t until I watched the video of you making it that I was like: “okay- it’s time to make this!!” Thanks for showing me how simple it can be- and the tast was amazing!!! Even my 7-year old gobbled on up! Plant-power it is!
★★★★★
I can’t wait to try this recipe. How do you prepare the corn tortillas for the tacos?
Hey Krista,
You can try them a few different ways. You can just use them plain right out of the bag, place them in the oven until they are that perfect crispiness, or for a real BBQ style place them on the grill for a few minutes.
Hope you enjoy! 🙂
This recipe is awesome. I made it a couple weeks ago from the book. The cashew cream is the perfect topping!
★★★★★
Thanks for the feedback, Dan!
The cashew cream really is extra delicious in this recipe!