The Best Vegan Tacos Ever

Ingredients

• For the filling
• 1/4 cup extra virgin olive oil
• one 14-ounce can chickpeas, drained, rinsed and patted dry
• 1 small head or ½ a large head cauliflower (about 3 cups), leaves removed & roughly chopped
• 2 medium carrots, peeled, halved and cut into ½-inch pieces (about 1 cup)
• 1 small white onion, diced
• 2 teaspoons Pimenton de la Vera (Spanish smoked paprika)
• 1/4 to 1/2 teaspoons cayenne powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground fennel seed
• 1 teaspoon sea salt
• 12 cherry tomatoes, quartered (or about one cup roughly chopped fresh tomatoes)
• 2 cloves garlic, minced
• For the salsa and toppings
• 3 medium tomatillos, diced
• 1 - 2 persian cucumber, diced (about 3/4 cup)
• 3 - 4 radishes, diced (about 1/2 cup)
• 1 shallot or 1/2 red onion. diced
• 1 serrano chile, seeded, deveined and minced (leave the seeds in if you want more heat)
• 1/4 cup fresh cilantro leaves, roughly chopped
• Tablespoon Zest of one lime
• 1 1/2 tablespoons fresh lime juice
• Pinch sea salt
• 2 avocado, pitted and peeled
• 1 1/2 cups green or red cabbage, shredded
• 8 - 12 6-inch corn tortillas

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