Taco Bar with Gluten & Grain Free Cauliflower Taco Shells / Tostadas

Cinco de Mayo gave me the perfect excuse to try new recipes, throw a “build your own taco bar” dinner party, and chug kombucha filled margaritas. In an effort to maintain this gluten and grain free lifestyle, I have been a huge fan of the Siete tortillas and tortilla chips. Combining that love with my recent use of a Cauliflower Foods pizza crust, and curiosity, I set out on the goal to create my own cauliflower based taco shells. After setting an extremely low bar for myself, prepared to either be impressed or laugh at this epic fail, and a cabinet filled with back up options, I was pleasantly surprised with the outcome. These shells were a lot easier to make than one would think and, I can guarantee from my experience, you will without a doubt impress your guests. Trust me, my bragging ability of these bad boys only got louder and stronger with every margarita I had. Note: while they can fold to form a true “taco shell” and maintain their shape, I actually enjoyed eating them as tostadas.

Recipe

Ingredients (serves 2):

  • Chicken breast (2)
  • Cauliflower (1 head)
  • Avocado (1)
  • Jalapeno (1)
  • Purple cabbage (shredded ½ cup)
  • Tomato (1)
  • Lime (1)
  • Queso fresco (½ cup)
  • Egg (1)
  • Refried beans (1 can)
  • Almond flour (½ cup)
  • Olive oil
  • Avocado oil
  • Chili powder
  • Smoked paprika
  • Cayenne pepper
  • Salt & Pepper

Special equipment: food processer, nut milk bag

Directions:

  1. Make the cauliflower taco shells / tostadas:
    1. Steam the head of cauliflower until soft and cooked through
    2. Place the steamed cauliflower in a food processer and chop a couple of times until broken down into a rice like consistency
    3. Transfer the cauliflower into the nut milk bag, or a thin dish towel, and squeeze over a bowl to drain it of it’s liquid
    4. Place the remaining cauliflower “pulp” in a bowl with an egg and ½ cup of almond flour
    5. Mix well, season with salt & pepper, and form four patties
    6. Place the patties on a parchment paper lined baking sheet and spray with avocado oil
    7. Bake in the oven at 425 for ~10 minutes, flip, and bake for an additional 5-10 minutes (they should have a nice brown crust)
    8. Remove and allow to cool
  2. Prepare the shredded chicken using either an instant pot (what I used), a slow cooker, or a stovetop pot
    1. Poach the chicken in either boiling water or chicken broth (I used my homemade stock) until it is fully cooked through
    2. Remove from the liquid and shred using two forks
    3. Place the shredded chicken in a bowl and season with cayenne pepper, chili powder, and salt & pepper
    4. If using chicken broth, pour a small amount in the bowl for the chicken to absorb and maintain moist
  3. Make the guacamole: mash one avocado and combine with minced ½ jalapeno, diced ¼ tomato, juice of one lime, olive oil, smoked paprika, and salt & pepper
  4. Dice the remainder of the tomato into ¼ inch pieces and the remainder of the jalapeno into circular disks
  5. Place the following in separate bowls allowing your guests to enjoy a taco-bar buffet style meal: Shredded chicken, guacamole, queso fresco, refried beans, diced tomato, jalapeno disks, and shredded purple cabbage
  6. Create your tacos, enjoy, and grab a margarita!

Compliant with the following diets:

  • Whole 30 – remove the queso fresco
  • Paleo – remove the queso fresco
  • Low FODMAP
  • Gluten Free