Food 6 years ago

Superfood Tacos

Hey, hi! It’s Tieghan from Half Baked Harvest.

I’m back again to share more recipes that are easy, delicious, and perfect for these summer days ahead. Today’s recipes are geared towards brunch with your best girlfriends OR a great healthy weeknight vegetarian taco dinner.

By now, some of you may know that I actually live in Colorado, but travel out to LA fairly often for work. During my last trip to sunny LA, I created this killer spread with Chriselle and Hannah for a little girl’s brunch by the pool. I heard through the grapevine that Chriselle has been craving Al Pastor Tacos every single day since becoming pregnant. Umm? YUM. Chriselle has good cravings…

Anyway, I decided to take Chriselle’s pregnancy craving and turn it into something that’s healthy for both her and the baby.

BUT, of course, still delicious… because let’s be real, food’s gotta taste good. Enter my cauliflower al pastor tacos with hemp seed guacamole. Oh my gosh. These tacos, they are so delicious, super easy, and healthy too! Promise, I am not messing with you (because I am very serious about my tacos).

Think about your favorite pork al pastor tacos and then swap the pork for cauliflower. This may seem like an odd swap, but I promise, it’s so delicious, and the perfect light option for summertime eating. The cauliflower is stewed in a spicy, sweet pineapple sauce, then stuffed into warmed tortillas (we used Siete almond flour tortillas) and topped with hemp seed guacamole. Honestly, these tacos are quickly going to become one of your new favorites. Not only are they truly addicting, but they’re full of veggies and easy to make. You only need one skillet! Yes, please.

And about that guac? It’s super important when pregnant to get in plenty of healthy omega 3’s to help the baby’s brain develop properly. Hemp seeds are a great vegetarian source of omega 3’s, so I stirred some into my simple guacamole and no one even knew they were there! Sometimes, it’s all about sneaking in the healthy things.

For sipping, I also made a rosé and kombucha sangria for Hannah and myself. I love serving up sangria during the summer months. It’s a pitcher-style drink that can be made in advance and then simply set out when guests arrive. Perfect for a hostess who actually wants to enjoy her brunch! Chriselle had some of the sangria without the booze of course!

So, what do you guys think? Are you ready for a taco filled summer with rosé sangrias? I hope so! Enjoy these recipes and be sure to let us know if you make them!

Cauliflower Al Pastor Tacos with Hemp Guacamole

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4-6


2 cloves garlic, minced or grated
2 teaspoons smoked paprika
1-2 chipotle peppers adobo, use to your taste
1/3 cup pineapple juice
¼ cup white vinegar
2 cups pineapple chunks
2 tablespoons extra virgin olive oil
1 large head cauliflower, cut into florets
½ of a yellow onion, thinly sliced
1 jalapeno, seeded and diced
½ cup fresh cilantro, chopped, plus more for serving
almond or corn tortillas, toasted
4 ounces feta or goat cheese, crumbled (optional)
lime wedges, for serving

Hemp Guacamole

2 avocados, mashed
zest and juice of 1 lime
2 tablespoons hemp seeds
pinch of flakey sea salt

  1. In a high-powered blender or food processor combine the garlic, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup of pineapple chunks. Blend until completely smooth. Set the pineapple sauce aside.
  2. Heat a large skillet over medium-high heat and add the olive oil. Next add the cauliflower and onions, season with salt and pepper. Cook for 10 minutes or until the cauliflower is tender. Reduce the heat to low, stir in the pineapple sauce, remaining cup of pineapple chunks, and the jalapeno. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower (there will still be sauce left in the pan). Remove from the heat and stir in the cilantro.
  3. Meanwhile, make the Hemp Guacamole. Stir together the avocado lime zest, lime juice, hemp seeds and a pinch of salt
  4. Divide the guacamole among the warmed tortillas and top with the saucy cauliflower, cilantro, lime juice, and cheese.

Summer Tequila Rosé Sangria

1 bottle chilled Rosé
1/2 cup silver tequila
2 cups fresh strawberries hulled + halved
1 cup sliced peaches
1 cup watermelon (about 4 slices watermelon)
1 lime, sliced
2 original flavor kombuchas
basil, for garnish

  1. In a large pitcher, combine all the ingredients except the kombucha and basil. Stir, gently to combine and then place in the fridge until chilled.
  2. To serve, give the sangria a good stir, then fill each glass with ice and pour the sangria over the ice. Top with kombucha. Garnish with basil and edible flowers. Drink up!

What do you guys think about these cauliflower tacos? Let me know in the comments below!

x Half Baked Harvest

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