Ingredients
Pistachio Pesto & Lime Crema
- ½ cup Setton Farms Tajín Seasoned Pistachio Kernels
- ¼ cup Chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon Olive oil
- 2 tablespoon Crème fraîche
- Kosher salt to taste
- Black pepper to taste
Roasted Cauliflower
- 1 head Cauliflower cut into florets
- 2 tablespoon Olive oil
- 2 tablespoon Pistachio pesto from above
- Kosher salt to taste
- Black pepper to taste
- Tacos & Garnishes
- 8 small Corn or flour tortillas
- ½ cup Crumbled queso fresco or feta
- ¼ cup Pickled red onions
- 1 Small jalapeño thinly sliced and soaked in ice water for 20 minutes
- Handful of cilantro microgreens
- 1 Tajín Seasoned Pistachio Kernel microplaned (for garnish)
Method
Make the Pistachio Pesto & Lime Crema
- In a food processor, pulse pistachios, cilantro, lime juice, and olive oil until a coarse pesto forms. Season with salt and pepper.
- Reserve half of the pesto for garnish.
- To the remaining pesto, add crème fraîche and pulse until smooth and creamy. Set aside.
Roast the Cauliflower
- Preheat oven to 400°F (200°C). Do not line your baking sheet.
- In a bowl, toss cauliflower with approx. 2 tablespoon pistachio pesto, salt, and pepper.
- Spread on the baking sheet and roast for 25–30 minutes, until golden brown at the edges.
Assemble the Tacos
- Warm tortillas in a dry skillet, directly over a flame, or in the oven.
- Spread pistachio lime crema on each tortilla.
- Top with roasted cauliflower, crumbled queso fresco, and reserved pistachio pesto.
- Garnish with pickled onions, jalapeño slices, and cilantro microgreens.
- Microplane 1 pistachio kernel over each taco before serving.