Fun to make, fun to eat, this is a twist on the famous crunchy taco shells. This will make Taco Tuesday fun.
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Ingredients
- 2 tablespoons of avocado oil or extra virgin olive oil (30 ml)
- 1/2 cup of cauliflower rice ( 2.1 oz)
- 1/2 cup of crushed walnuts (2 oz)
- 1 medium chipotle chili in adobo sauce, minced ( 0.5 oz)
- 1/2 teaspoon of cumin
- 1/2 teaspoon of sea salt
- 2 avocados, halved ( 14.1 oz)
- For Salsa
- 1 small roma tomato, diced ( 3.5 oz)
- 1 small jalapeno pepper, minced ( 0.5 oz)
- 1 tablespoon of minced onion (0.7 oz)
- 1 tablespoon of minced cilantro
- 1/2 lime, juiced
- A pinch of sea salt, to taste
- For Chipotle Mayo (if desired)
- 2 tablespoons of paleo mayonnaise or vegan mayonnaise ( 1.9 oz)
- 1 tablespoons of adobo sauce ( 0.5 oz)
Instructions
- Prepare the salsa by mixing all its ingredients in a bowl. Then set aside. Next, prepare the cauliflower rice by blending the cauliflower in a food processor until it is like rice grains.
- Next, prepare chipotle mayo by combining the adobo sauce and mayonnaise in a bowl and then set aside.
- Pour oil into a pan and place over medium heat. Add in the walnuts, cauliflower, cumin, chipotle pepper, and salt.
- Cook until the walnuts are toasted and cauliflower has softened, about five minutes. Scoop the mixture on the halved avocados. Top with chipotle mayo and salsa.
- Serve.