Taco Tuesdays are awesome! Cauliflower tortillas? That doesn’t sound right. LOL
I never thought I would like cauliflower tortillas or even how they would hold together. There are many recipes online for making wraps with cauliflower, but most of them contain cheese so I wanted one that didn’t. It does contain eggs though for those looking for a vegan option.
Pleasantly surprised how they tasted and also held together with the fish. Definitely going to be a low carb option I’ll be making again. You can choose to make 6 small tortillas or 4 medium sized ones.
Prep Time – 15 minutes
Cook Time – 15 minutes
Servings – Serves 2-4 people
INGREDIENTS
Fish:
- 10-12 oz. haddock or tilapia (2-4 fillets)
- 1/4 cup gluten free bread crumbs (or use 1/8 cup tapioca starch and 1/4 cup coconut flour)
- 1/2 tsp. garlic powder
- 3 tbsp/ olive oil (for frying)
Cauliflower Tortillas:
- 1 head cauliflower, stems removed
- 2 large eggs
- 1/2 tsp. oregano
- 1/2 tsp. paprika
- 1/4 tsp. garlic powder
- Sea salt and black pepper to taste
Pico de Gallo:
- 2 Roma tomatoes
- 1/4 cup onions, diced
- 2 tbsp. jalapenos
- 1 tbsp. fresh cilantro, chopped
- 2 tbsp. lime juice
- Sea salt
Spicy Mayo:
- 1/4 cup avocado mayo
- 1 tbsp. Sriracha sauce (or to taste)
- 2 tsp. lime juice (or more to taste)
Others:
- 1/2 cup purple cabbage, shredded
- 1-2 limes
INSTRUCTIONS:
- Preheat the oven to 350 degrees
- Chop cauliflower into small pieces before blending in a food processor until the texture is finer than rice
- Steam the cauliflower for 5 minutes
- Add 2 eggs and spices to a mixing bowl and set aside
- Place the steamed cauliflower in a dish towel and ring out as much water as you can (be careful it may be hot)… you don’t want soggy tortillas!!
- Transfer the cauliflower to the bowl and mix with the eggs, seperating into 4-6 even sized balls
- Place on a baking sheet lined with parchement paper and flatten into circles
- Bake for 8-10 minutes, then flip over and bake for another 5 minutes
- While the cauliflower tortillas are baking, drench the fish fillets in breadcrumbs and fry in oil over medium heat until outside is crispy (5-6 mins per side)
- Place inside your tortillas and top with pico de gallo, shredded purple cabbage and spicy mayo!
