Cheese shell tacos with roasted cauliflower and chipotle crema

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Cheese shell tacos with roasted cauliflower and chipotle crema (Keto!)

Ingredients

• 1 1/2 cups of shredded Mexican cheese (I used a combination of Monterrey + Cheddar)
• 1 can (6 ounce) of chipotle peppers in adobo sauce
• 4 tablespoons of sour cream
• 1/2 head of cauliflower
• 3 tablespoons or 1/2 packet of taco seasoning mix
• 3 tablespoons of avocado oil
• Garnish: chopped cilantro, sliced avocado, sliced red onion, lime wedges (optional)

Preparation

1. Set oven to 450 degrees.
2. Cut cauliflower into bite sized pieces and dump in bowl. Add taco seasoning mix and oil and mix until cauliflower is well covered with seasoning.
3. Spread cauliflower onto a sheet pan and bake for 20-25 minutes or until golden brown. Leave in for longer if you prefer more charred bits.
4. Set aside cauliflower. Turn down oven to 375 degrees.
5. On a baking sheet with a nonstick mat, scoop six 1/4 cups of cheese and flatten.
6. Put cheese shells in oven and check in 5 minute increments until the cheese has melted and the edges are slightly brown.
7. While cheese shells are cooling, make the chipotle “crema” first by pulsing the can of chipotle peppers in a blender or food processor until smooth. Add the blended chipotle in a bowl with sour cream and stir.
8. Ensemble the tacos! Take the cheese shell and add the cauliflower, avocado, red onion, cilantro, and a dollop of the chipotle crema. Squeeze a slice of lime if you’d like. Enjoy.