Al Pastor Chickpea and Cauliflower Tacos
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Al Pastor Chickpea and Cauliflower Tacos
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| Servings |
| 4servings |
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Ingredients
- 1/2cup pineapple juice
- 1cup pineapple chunks in 100% pineapple juice
- 1 chipotle peppers in adobo
- 1/4cup apple cider vinegar
- 2cloves garlic
- 1Tablespoon Tbsp. chili powder
- 1 1/2teaspoons tsp. ground cumin
- 1teaspoon tsp. paprika
- 1teaspoon tsp. dried oregano
- 2Tablespoons olive oil
- 10ounces frozen cauliflower
- 1/2medium yellow onionroughly chopped
- 1medium jalapenode-seeded and diced
- 15ounce can chickpeas drainedrinsed and patted dry
- 8 corn tortillaswarmed/toasted
Instructions
- Drain 1/c cup of pineapple juice from can of pineapple chunks
- Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high-power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, and oregano; blend mixture until completely smooth. Set aside.
- Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
- Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
- Reduce the heat to low stir in the pineapple sauce, Simmer for 4-5 minutes or until the sauce has reduced and coats the chickpeas and cauliflower.
- Divide chickpea mixture evenly into 8 warmed tortillas.
Recipe Notes
