Braised Vegetarian Tacos Recipe (with Video)

Preparing the Chickpea and Cauliflower Mixture
1. In a bowl, combine the drained chickpeas and cauliflower florets.
2. Add paprika, cayenne pepper, salt, pepper, garlic powder, onion powder, and cumin to the bowl. Mix well until the chickpeas and cauliflower are coated with the spices.
3. Heat a cast-iron skillet over high heat. Add the chickpea and cauliflower mixture to the skillet and cook until browned, stirring occasionally.
4. Once the mixture is browned, reduce the heat to medium and pour in vegetable broth until it reaches the top of the chickpeas and cauliflower. Simmer until the broth has evaporated, stirring occasionally. This will help the flavors meld together.
Preparing the Avocado Mousse
1. While the mixture is simmering, prepare the avocado mousse. In a blender, combine the avocados, water, and lime juice. Blend until smooth.
2. Then, gradually add the heavy cream while continuing to blend until the mixture is whipped and creamy. Set aside.
Preparing the Chipotle Mayo
1. For the chipotle mayo, in a small bowl, mix together the mayonnaise, lime juice, and chipotle pepper until well combined. Adjust the amount of chipotle pepper according to your desired level of spiciness. Set aside.
Assembling the Tacos
1. Once the chickpea mixture is ready, assemble the tacos. Take two warmed corn tortillas and spread a layer of avocado mousse on each.
2. Add shredded lettuce, the chickpea mixture, cilantro, diced white onion, and optional jalapeno slices. If desired, sprinkle with crumbled cotija cheese.
3. Drizzle the chipotle mayo over the assembled tacos.
4. Serve the braised cauliflower and chickpea tacos immediately and enjoy.