Cripsy Cauliflower and Chickpea Tacos | McCormick Australia

Ingredients

• ½ head of cauliflower broken into bite sized florets
• 2 tbsp extra virgin olive oil
• 1 x 400 g can chickpeas
• 1 x 25 g sachet McCormick Mexican Street Food
• 2 cups shredded red cabbage
• juice of 1 lime + extra for serving
• 1 x avocado
• 8 corn tortillas
• ¼ cup finely sliced spring onion
• ¼ cup finely chopped coriander
• 1 ½ tbsp whole egg mayonnaise
• 1 ½ tbsp plain yoghurt
• 1 tsp chipotle hot sauce (plus more if you please)