American Cauliflower & Chipotle Tacos
with Aioli & Charred Corn Slaw
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Slaw Mix
2
Spring Onion
packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Cauliflower
1
Lemon
1 sachet
All-American Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame. )
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower, All-American spice blend, a pinch of salt and pepper and a generous drizzle of olive oil on an oven tray lined with baking paper. Toss to coat. Roast until tender and golden, 15-20 minutes.
While the cauliflower is roasting, drain the sweetcorn. Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the mild chipotle sauce with ½ the garlic aioli.
Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until charred, 4-5 minutes. Transfer to a plate. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a medium bowl, combine the slaw mix, charred corn, the remaining garlic aioli, the salt, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and mix well.
Just before serving, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by topping a tortilla with a helping of the slaw and roasted cauliflower. Drizzle over the mild chipotle aioli and squeeze over some lemon juice. Garnish with the spring onion.
