CauliShoots Tacos

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

You'll need:

  • 500g CauliShoots
  • 2 tbsp chipotle paste
  • 1 tbsp olive oil
  • 3 limes
  • 1 tsp smoked paprika
  • Salt and pepper
  • 8 small flour tortillas
  • Refried beans
  • 2 avocados, thinly sliced
  • Small bunch of fresh coriander, leaves picked
  • 100g radishes, thinly sliced
  • 1-2 green chillies, sliced

What to do:

  1. Preheat the oven to 200℃. In a bowl toss together the CauliShoots with the chipotle paste, olive oil, zest and juice of 2 of the limes, smoked paprika and salt and pepper to taste. Spread out on a baking tray – or two – and roast for 25-30 minutes.
  2. When the CauliShoots are nearly ready, heat through the tortillas in a dry frying pan. Spread each taco with a tablespoon of refried beans and top with the CauliShoots.
  3. Garnish with a few avocado slices, coriander leaves, radishes and slices of chilli. Serve with wedges of the remaining lime.