Crispy Cauliflower & Potato Tacos with Tangy Dill Crema
All of the crispy, none of the deep fried fat! These healthy cauliflower and potato tacos are baked to perfection, low in fat and smothered in addicting creamy dill sauce.
Combine milk, vinegar, and 1 ½ cups almond meal in a bowl and mix well to form a batter-like liquid. Keep in mind this will be a thinner batter, not the kind you see when deep frying.
Combine ¾ cup almond meal, cornmeal, pepitas, cumin, chili powder, garlic powder and salt in another bowl and mix well.
Coat diced potatoes and cauliflower slices by first dipping them in the milk mixture and then coating them in the dry mixture.
Place on parchment lined cookie sheets.
Bake for 45-50 minutes, or until golden brown.
While cauliflower and potatoes are baking make Tangy Dill Crema, if it isn't made already.
Once baked, serve on soft corn tortillas with shredded cabbage and drizzled with Tangy Dill Crema.
Eat as many as you can fit in your belly without pukung!
Notes
This makes 8 tacos. Serving is 1 taco. The nutrition information does not take all of the batter or crispy topping into account due to the leftover after dipping and coating the cauliflower and potatoes.I suggest using a firm potato for these, such as a red or yukon gold. Russets can work too but they are a bit softer and may not bake as well.To make these nut free, use a nut free milk in place of almond milk, such as soymilk. Use ground sunflower seeds or ground oats in place of the almond meal for the coating. Use brown rice flour in place of the almond meal for the batter, start with ½ cup and add more as needed to make sure the batter is not too thick.Tips to prep ahead: Make Tangy Dill Crema. Grind pepitas. Cut veggies. Make batter and coating.Baby/kid food idea: Cook cauliflower and potatoes, blend well. Can also add some of the spices and/or dill before blending. For kids, serve the crispy potatoes and cauliflower as “nuggets” and allow them to dip in the sauce.