Make your taco night meat-free and fuss-free with this easy slow cooker recipe. These veggie-filled tacos pair perfectly with our fresh avocado salsa and some crumbled queso fresco.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
20 mins
slow-cook:
4 hrs 5 mins
total:
4 hrs 25 mins
Servings:
5
Yield:
10 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 3 1/2- or 4-qt. slow cooker with cooking spray. In prepared cooker combine next six ingredients (through chipotle peppers). Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours or until cauliflower is tender, stirring once.

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  • For pico verde, about 30 minutes before serving, remove 1 tsp. zest and squeeze 2 Tbsp. juice from lime. In a medium bowl combine lime zest and juice and next seven ingredients (through salt). Cover and chill until ready to serve.

  • Fill each taco shell with about 1/3 cup cauliflower mixture. Top with pico verde and queso fresco.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

410 calories; fat 24g; cholesterol 4mg; saturated fat 5g; carbohydrates 45g; mono fat 14g; poly fat 4g; insoluble fiber 10g; sugars 6g; protein 8g; vitamin a 627.4IU; vitamin c 58.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.5mg; folate 147.3mcg; vitamin b12 0.1mcg; sodium 539mg; potassium 850mg; calcium 105mg; iron 2mg.
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