Cauliflower Tacos with Mango Salsa and Smoky Avocado Sauce - alive magazine

Ingredients

• 3 Tbsp (45 mL) grapeseed oil
• 1 small head cauliflower, cut into small florets (about 6 cups/1.5 L)
• 1 Tbsp (15 mL) jerk seasoning or Creole/Cajun seasoning
• 1 mango, peeled and chopped
• 1 small red bell pepper, diced
• 1/2 cup (125 mL) diced red onion
• 1/3 cup (80 mL) roughly chopped cilantro
• Juice of 1/2 lime
• 1 cup (250 mL) plain yogurt
• 1/2 avocado
• Zest of 1 lime
• 1 small chipotle chili pepper in adobo sauce
• 1 garlic clove, chopped
• 1/2 tsp (2 mL) cumin
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 10 corn tortillas, warmed
• 2 cups (500 mL) shredded red cabbage