I have a confession...

I love tacos, like really really LOVE them. There is something about stuffing little bits of deliciousness inside of a tortilla that elates me beyond belief. In fact, one of my all time favorite memes states,

"Don't tell me you miss me, tell me you're outside with tacos. Actions."

That pretty much sums up my adoration. I also love burritos, but that is a whole different topic for a different day.

I think that my love of tacos began as a child, in my house taco night consisted of a variety of little bowls filled with toppings; shredded cheese, tomatoes, lettuce, carrots, olives, jalapenos, and salsa. There were always corn shells and flour shells, tortilla chips and of course, black beans for the sole vegetarian in the family - me. I loved taco night because it also meant taco salad for lunch the following day which was somehow just as good as the tacos.

In my taco consumption I usually stick to the basics and go with black beans but the other night I was in the mood for some experimentation. Cauliflower was on sale at the supermarket and it seemed like the perfect filling for the traditional corn tortillas that I had in the fridge as well as the Napa cabbage wilting away in my crisper.

I know a lot of people are probably saying, cauliflower tacos, no way! But I am telling you, these were absolutely amazing and super flavorful. The great thing about cauliflower is that it is so mild that it retains the flavors of the spices perfectly. I actually made these tacos for a dinner guest who immediately told me that they didn't like cauliflower or cabbage but reluctantly agreed to try these gems, needless to say, they were blown away. They couldn't believe how good the cauliflower was on its own and in the taco. I call that veggie success!

This recipe is honestly one of my new favorites, I made another batch of cauliflower the following evening in order to utilize the delicious cilantro lime crema and just because, tacos are so great. So don't limit your taco eating to Tuesdays and give these guys a try!

Gluten Free Tex-Mex Cauliflower Tacos with Napa Cabbage and Cilantro Lime Crema

1 Head of Cauliflower, stem removed and cut into bite sized pieces

1 Onion, Sliced

2 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1 tbs Cumin

1 tbs Chili Powder

1/8 tsp Cayenne Pepper

1 Chili in Adobe Sauce, minced

3-4 tbs Hot Sauce

1/2 head of Napa Cabbage, sliced

Corn Tortillas

Cilantro Lime Crema

1 cup of Fresh Cilantro

Juice of 1 Lime

2 Cloves of Garlic

1 tsp Pink Himalayan Sea Salt

1/2 cup Plain Yogurt

Optional Toppings: Cilantro, Lime Wedges, Hot Sauce

Preheat the oven to 400 degrees. In a large saute pan, heat 2 tbs of olive oil over medium high heat. Add the onions and cauliflower, cooking until the onions have softened. Add the cumin, chili powder, cayenne, chili in adobe, hot sauce and salt to the pan, stirring to coat evenly. Cook for 3-5 minutes until the cauliflower is almost cooked through, transfer the contents onto a baking sheet and roast for 20 minutes, turning once so that the cauliflower browns on all sides.

Meanwhile, place the cilantro, lime juice, yogurt, garlic, and salt in a small blender and process until smooth, slice the cabbage and either wrap your tortillas in foil and place them in the oven to warm or if you have a gas stove (preferred method) turn the burner to low and place the tortillas directly on the grate to warm, creating a slight char in spots.

Take a warm tortilla, add some cauliflower, top with cabbage and the cilantro lime crema, extra cilantro, a squeeze of lime and some additional hot sauce if desired and enjoy!

You may have noticed that I love Mexican flavoring, I adore cumin and chili powder and I love the heat that cayenne gives off. I can't get enough avocados or salsa for that matter so when I was thinking about what I would eat for dinner this morning - yes I think about it in the morning, I decided I wanted tacos!

Tacos can be the perfect food, filled to the brim with tomatoes, onions, lettuce and any variety of filling that you want. As I had a bag of red lentils sitting in the pantry for weeks I decided to experiment with them. I think lentils are great, especially sprouted when they are sweet and crunchy. I saw these split red lentils in the store and had to try them as I had only had the brown and green varieties. I consulted with a few friends, did a little googling and found out that they are mostly used in curries so essentially I made a curry with my lentils just using Mexican seasoning. The lentils are super tasty and the great part is that any leftovers can be used in a salad, as a sandwich filling, or just eaten plain!

These tacos were put together in 20 minutes and of course you can add whatever toppings that you would like. I went with a cabbage wrap as its crunchy and adds a little extra nutrition to your meal. I hope that you enjoy!

Vegan Split Red Lentil Tacos in Cabbage Wraps

2 tbs Olive Oil

1 Onion, Diced

3 Cloves Garlic, diced

1 cup Lentils

2 tbs Chili Powder

2 tbs Cumin

1 tbs Paprika

2 tsp Cayenne Powder

1/2 tsp Pink Himalayan Sea Salt

2 cups Water

Cabbage Leaves for Shells

Salsa, Chopped Tomatoes, Avocado and Spinach for topping

Heat the olive oil in a large saute pan. Add the chopped onion and cook until softened over medium high heat, about 5 minutes. Add the garlic, spices, and lentils, stirring to evenly coat and cooking for 1 minute until the spices are fragrant. Add the water and bring to a boil. Lower the heat and simmer for 15 minutes or until the lentils are cooked. Add more water if need be.

Taking the cabbage leaves, cut out the hard core, load them with the lentils and toppings. Enjoy and healthy eating!