Chicken & Cauliflower Tikka Tacos

This dish is based off a recipe from The Defined Dish, who is one of my favorite healthy food influencers. She is super inspiring to me, and all her recipes are insanely delicious and easy to follow.

We have been making an effort to make plants the focus of all our meals lately, so I decided to add some roasted cauliflower to the dish to give it my own spin. You could EASILY make this plant based by using only roasted or riced cauliflower and it would still be fantastic! I used ground chicken like the original recipe, so the roasted cauliflower gave it a nice texture change.

Here’s how you make it.

Ingredients:

• 1 lb ground chicken

• 1/2 head cauliflower cut into florets

• 1 yellow onion diced

• 3 cloves garlic minced

• 1 tablespoon grated ginger

• 3 tablespoons tomato paste

• 1 can coconut milk

• 3 teaspoons curry powder

• 1 teaspoon cayenne

• 1/2 teaspoon turmeric

• 1 teaspoon cumin

• 1/2 teaspoon chili powder

• Dash of cinnamon

• Dash of cardamom

• Dash of coriander

• Salt & pepper

• 3 tablespoons avocado oil

• Siete Foods almond tortillas

Instructions:

• Preheat the oven to 425. Toss the cauliflower with 1 tablespoon avocado oil and sprinkle with a teaspoon curry powder, salt and pepper. Roast for 20 minutes.

• Heat the remaining oil in a pan over medium and cook the ground chicken, onion, garlic, and ginger for about 7 mins. Season with salt and pepper. Add the spices and cauliflower and cook another 2 mins.

• Next add the tomato paste and stir to evenly coat. Add in the can of coconut milk and bring to a boil. Let it simmer for a few minutes until desired thickness. Toast your tortillas and serve the tacos with arugula. Enjoy!