#MEATLESSMONDAY SWEET POTATO + CAULIFLOWER TACOS
If it’s a Tuesday and I’m thinking about what to make for dinner for my family, the first place my head goes is to tacos! We LOVE tacos in our family and generally, everyone is just as stoked as I am for a taco night. We’ve got a handful of taco recipe that I turn to often, but this Sweet Potato + Cauliflower combo has been a recent favorite. If I’m picking up ingredients from the grocery store it’s easy to grab a bag of riced cauliflower and diced sweet potatoes to make everything that much easier. The real magic here comes with the chile lime seasoning that I like to cook with from Trader Joes. It’s one of my favorite all-purpose seasonings and I reach for it at least once a week, if not more often. If you don’t live near a Trader Joe’s, you can actually order it on Amazon or I’ve included a how-to at the end of the recipe.
As any taco lover knows, the filling is important, but so are the garnishes. Most of these ingredients we tend to have on hand which makes taco (or nacho) night that much more attainable. One thing I’d encourage you to not skip is the pickled red onions. We go through so many of these that I tend to make a big batch every other week or so and keep them stored in a mason jar in the fridge.
I’ve also had success freezing this taco filling. Especially if I have leftovers. Make sure you transfer the cooled filling to a resealable freezer bag and label it with the date included. When I’m ready to use (usually best within 2 weeks), I’ll let it defrost in the fridge overnight then toss it in a hot skillet with a drizzle of canola oil until it’s warmed through.