Cajun Spiced Tacos

Recently, I came across a new blog and it glued me to the screen for nearly half hour. There wasn’t a database of posts/recipes but I absolutely enjoyed reading a few. And while going through it, I found an interesting tacos dish! Well, you better know that I’m not too much into Mexican Cuisine, but I love experimenting… Penned down all the ingredients and planned to make some for dinner…

Yes, I must say that I used all the core-ingredients that she posted but changed the spice and flavor to my taste! Absolutely loved it… And it was a super-hit with my hubby as well!!! Thank god, I made some extra corn tortillas which helped me make some on the next day when KG demanded :P

Special thanks to Suganya of “Relish The Bite” for posting that dish!!! Don’t miss to visit her space and help it grow… :)

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INGREDIENTS:

4 Corn Tortillas (I used herb & garlic flavored, homemade)
10-12 Cauliflower Florets
1 cup Boiled Chickpeas
2 sprigs SilverBeet
2 Garlic Cloves, chopped
1/2 Onion, thinly sliced
2 tbsp Tomato Puree
2 tbsp Olive Oil
1 tsp Butter
3 tsp Cajun Spiced
Salt, to taste
1/2 cup Thick Yogurt
1 tsp Lemon Juice
3-4 Mint Leaves, finely chopped
1/4 tsp Roasted Cumin Powder

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STEPS TO FOLLOW:

  1. Take cauliflower florets in a big bowl and add 1 tbsp oil, salt, 1 tsp cajun spice into it. Toss it quickly and spread onto a baking tray.
  2. Bake in a pre-heated oven for 20 mins on 190 degrees.
  3. Heat 1 tbsp oil in a pan and add garlic, onions into it. Saute for a while and add tomato puree.
  4. Cook for 1-2 mins and add boiled chickpeas along with cumin powder, salt and cajun spice. Mix everything well and cook it covered for a few mins.
  5. Heat butter in a small pan and add a pinch of chopped garlic. Once it gets lightly burnt, add chopped silverbeet and salt.
  6. Stir-fry for a few seconds and turn off the heat once it starts releasing water.
  7. Mix yogurt, lemon juice, mint leaves, salt and cumin powder in a small bowl.
  8. Arrange tortilla on a plate and put some roasted cauliflower, cooked chickpeas and some sauteed silverbeet onto it.
  9. Pour 1-2 tsp of minty yogurt on top and serve!

SJ’s NOTE:

  • Sprinkle a tsp of parmesan cheese for a cheesy hint!
  • Also, I personally love charred or grilled tortillas, so I did that on the grill plate!
  • Check out my recipe for the Soft Taco ShellsΒ here :)
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