CHILI LIME SALT RECIPE RECIPES
CHILI-LIME ROASTED CHICKPEAS RECIPE: HOW TO MAKE IT
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 178 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 463mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 6g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch
CHILI LIME ROASTED CAULIFLOWER TACOS
These delicious roasted cauliflower tacos feature roasted cauliflower tossed with ancho chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. We love building our tacos with mashed avocado, shredded cabbage, and pickled onions. We also add a drizzle of lime crema, making the tacos extra special.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield Makes 8 tacos
Number Of Ingredients 17
Steps:
- Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat — lining the pan is not entirely necessary, but this does help with cleanup.
- In a large bowl, toss the cauliflower florets with the oil, salt, chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. Add the seasoned florets to the baking sheet. Spread them out, facing as many of the flatter edges down onto the baking sheet so that they brown nicely.
- Roast until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. After 20 minutes, stir the cauliflower to promote even browning.
- Remove the cauliflower from the oven and toss with a squeeze of fresh lime juice.
- Combine the crema (or sour cream) with a teaspoon of lime juice and a pinch of salt. Taste, and then add more lime juice as needed.
- Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until warm.
- Spread a tablespoon or so of mashed avocado onto each tortilla. Then add a handful of shredded cabbage, some roasted cauliflower, a drizzle of the lime crema, and any additional taco toppings — try pickled onions, crumbled or shredded cheese.
Nutrition Facts : ServingSize 2 tacos, Calories 333, FatContent 17.2g, SaturatedFatContent 3.9g, CholesterolContent 6.7mg, SodiumContent 302.2mg, CarbohydrateContent 41.7g, FiberContent 10.3g, SugarContent 5.4g, ProteinContent 9g
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Reviews 4
Total Time 2 hours 0 minutes
Category main-dish
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Reviews 4
Total Time 2 hours 0 minutes
Category main-dish
Cuisine american
- Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.
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CHILI LIME ROASTED CAULIFLOWER TACOS
These delicious roasted cauliflower tacos feature roasted cauliflower tossed with ancho chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. We love building our tacos with mashed avocado, shredded cabbage, and pickled onions. We also add a drizzle of lime crema, making the tacos extra special.
From inspiredtaste.net
Total Time 45 minutes
Cuisine Tex-Mex, Mexican
Calories 333 per serving
From inspiredtaste.net
Total Time 45 minutes
Cuisine Tex-Mex, Mexican
Calories 333 per serving
- Spread a tablespoon or so of mashed avocado onto each tortilla. Then add a handful of shredded cabbage, some roasted cauliflower, a drizzle of the lime crema, and any additional taco toppings — try pickled onions, crumbled or shredded cheese.
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This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings.
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Reviews 3.9
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Reviews 3.9
- Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.
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These delicious roasted cauliflower tacos feature roasted cauliflower tossed with ancho chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. We love building our tacos with mashed avocado, shredded cabbage, and pickled onions. We also add a drizzle of lime crema, making the tacos extra special.
From inspiredtaste.net
Total Time 45 minutes
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Calories 333 per serving
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Total Time 45 minutes
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Calories 333 per serving
- Spread a tablespoon or so of mashed avocado onto each tortilla. Then add a handful of shredded cabbage, some roasted cauliflower, a drizzle of the lime crema, and any additional taco toppings — try pickled onions, crumbled or shredded cheese.
See details
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Reviews 3.9
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- Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.
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