Vegetable Slaw Riced Tacos
START TO FINISH
1 ½ cups Pero Family Farms® Organic Riced Cauliflower
8 corn tortillas
1 cup black beans, cooked, drained
3 radishes, cut into thin rounds
½ cup green onions, thinly sliced
½ cup cilantro, chopped
1 lime, cut into 8 pieces
1 cup sweet chili lime drizzle
CHILI LIME DRIZZLE
½ cup lite mayonnaise
½ cup low fat sour cream
1 tbsp. garlic, minced
1 tbsp. lime juice
1 tsp. chipotle powder
1 tsp. brown sugar
Salt and pepper, to taste
- Heat the corn tortillas in the oven for 5 minutes at 350˚F.
- In a large mixing bowl, combine the vegetable slaw, riced cauliflower, and ½ cup of sweet chili drizzle.
- Place ¼ cup of this mixture on each corn tortilla and top with radishes, green onions, and cilantro.
- Top with remainder of the sweet chili drizzle.