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Shrimp Cauliflower Tacos

I’m going to confess something to you.  I’ve lived in California for 7 years and just ate my FIRST fish tacos in March.  Um, yeah.  I’d say the basic Californian’s diet consists of avocados, sushi, and tacos.  So, now that I’ve had fish tacos, I consider myself true Californian.  I decided to give an at-home taco recipe a try and love what I came up with.  I combined a lot of previous recipes, including my cauliflower tacos and brussels sprout ginger slaw, but boy did this combination taste good.  I added shrimp this time, but can’t wait to try the recipe again with white fish.  The only thing I am missing on my tacos is avocado!

Cauliflower Tacos:  

1 Head of Cauliflower (or 2 cups cauliflower rice)

1 large egg, lightly beaten

1 Cup Mozzarella Cheese 

2 tablespoons shredded parmesan cheese

Salt, freshly ground black pepper, garlic salt, and cayenne pepper (to taste)

Brussels Sprout Ginger Slaw:  

1/4 Cup plus 1 TBSP Nonfat Plain Greek Yogurt

1/4 Cup EVOO

1 1/2 TBSP Raw Unfiltered Apple Cider Vinegar

1/2 TBSP Honey

1  TBSP Very Finely Grated Peeled Fresh Ginger

1/4 Pound Brussels Sprouts, Finely Shredded

(can also add 1/2 head Radicchio, if desired)

Salt and Pepper (2 pinches of each)

For Shrimp:

1/2 Pound Shrimp

Lemon

Garlic Salt, Salt, Pepper

EVOO

 

Cauliflower Taco

Shrimp Cauliflower Taco Ingredients

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To Prepare Cauliflower Tacos:

Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF

Cut cauliflower into chunks (if not using cauliflower rice)

Steam cauliflower in microwave for approximately seven to eight minutes, or until tender

Using an immersion blender or food processor blend to puree cauliflower and let cool (or you can use a food processor)

Place cooled cauliflower in a clean kitchen towel and squeeze out excess liquid

Mix in the egg, one cup mozzarella, parmesan cheese, and spices

Once combined, pat or form the cauliflower into circle

Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden

To Prepare Brussels Sprouts Ginger Slaw:

In a small bowl, whisk the yogurt with olive oil, vinegar, ginger, honey salt, and pepper

In a large bowl, combine brussels sprouts and chopped radicchio

Pour dressing on veggies and toss to coat

Season with salt and pepper

Let sit for about an hour before using

To prepare shrimp:

Remove tails of shrimp and pat each side dry

Sprinkle one side of shrimp with salt, pepper, and garlic salt

Heat a skillet over medium heat

Drizzle EVOO to coat the bottom of the pan 

Place shrimp in a single layer in skillet

Squeeze lemon juice over shrimp

Cook for 1-2 minutes, or until shrimp just start to turn pink

Flip and cook second side another 1-2 minutes

Remove shrimp from pan 

To assemble tacos:

Place taco on plate

Spoon brussels slaw into center of taco

Assembling the Tacos

Assembling the Tacos

Place shrimp on top

Adding the shrimp

Adding the shrimp

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You can top with avocado if you desire!  (I also topped mine with a different kind of slaw)

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Shrimp Cauliflower Tacos
Serves 4
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Cauliflower Tacos
  1. 1 Head of Cauliflower (or 2 cups cauliflower rice)
  2. 1 large egg, lightly beaten
  3. 1 Cup Mozzarella Cheese
  4. 2 tablespoons shredded parmesan cheese
  5. Salt, freshly ground black pepper, garlic salt, and cayenne pepper (to taste)
Brussels Sprout Ginger Slaw
  1. 1/4 Cup plus 1 TBSP Nonfat Plain Greek Yogurt
  2. 1/4 Cup EVOO
  3. 1 1/2 TBSP Raw Unfiltered Apple Cider Vinegar
  4. 1/2 TBSP Honey
  5. 1 TBSP Very Finely Grated Peeled Fresh Ginger
  6. 1/4 Pound Brussels Sprouts, Finely Shredded
  7. (can also add 1/2 head Radicchio, if desired)
  8. Salt and Pepper (2 pinches of each)
For Shrimp
  1. 1/2 Pound Shrimp
  2. Lemon
  3. Garlic Salt, Salt, Pepper
  4. EVOO
To Prepare Cauliflower Tacos
  1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF
  2. Cut cauliflower into chunks (if not using cauliflower rice)
  3. Steam cauliflower in microwave for approximately seven to eight minutes, or until tender
  4. Using an immersion blender or food processor blend to puree cauliflower and let cool (or you can use a food processor)
  5. Place cooled cauliflower in a clean kitchen towel and squeeze out excess liquid
  6. Mix in the egg, one cup mozzarella, parmesan cheese, and spices
  7. Once combined, pat or form the cauliflower into circle
  8. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden
To Prepare Brussels Sprouts Ginger Slaw
  1. In a small bowl, whisk the yogurt with olive oil, vinegar, ginger, honey salt, and pepper
  2. In a large bowl, combine brussels sprouts and chopped radicchio
  3. Pour dressing on veggies and toss to coat
  4. Season with salt and pepper
  5. Let sit for about an hour before using
To prepare shrimp
  1. Remove tails of shrimp and pat each side dry
  2. Sprinkle one side of shrimp with salt, pepper, and garlic salt
  3. Heat a skillet over medium heat
  4. Drizzle EVOO to coat the bottom of the pan
  5. Place shrimp in a single layer in skillet
  6. Squeeze lemon juice over shrimp
  7. Cook for 1-2 minutes, or until shrimp just start to turn pink
  8. Flip and cook second side another 1-2 minutes
  9. Remove shrimp from pan
To assemble tacos
  1. Place taco on plate
  2. Spoon brussels slaw into center of taco
  3. Place shrimp on top
  4. You can top with avocado if you desire! (I also topped mine with a different kind of slaw)
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