Chicken & Steak Tacos with Cauliflower Tortillas

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Dinner / Prep Approved

I was talking to a friend of mine the other day and we were talking about the delicious tacos we had when he was out here visiting. During prep, we definitely cannot have tortillas but I was definitely craving them! So an idea popped in my head, a long, long time ago, I made cauliflower pizza crust and it reminded me of corn tortillas. It was definitely time to get “prep approved” creative!

One of my favorite way to prepare chicken is drop them in the slow cooker with my favorite hot sauce/salsa and let it do it’s thing. Super easy, super yummy, a definite winner!

Saso Roaste Three Pepper Sauce is my choice for this chicken. Two chicken breast, half of the bottle of the hot sauce and 2 hours on high in the slow cooker.




20141022-DSC_7981Once the chicken is done. Shred the chicken, pour the sauce over it to keep the chicken moist and set aside until ready to use.

20141022-DSC_8039Cauliflower Tortillas

1 head of cauliflower

2 egg whites

1/2 tsp of xanthan gum

4 tbsp of chopped cilantro

1/2 tsp of ground cumin

zest of 1 lime

juice of 1/2 lime

salt and pepper

Preheat oven to 375 degrees. Line two baking sheets with parchment paper and lightly spray with coconut oil spray.


Cut cauliflower into florettes and pulse in a food processor until it’s a little finer consistency of rice. Place riced cauliflower in a microwave safe bowl and microwave for 2 minutes. Stir. Microwave for another 2 minutes. This is the part I don’t like very much, wringing the water out of the cauliflower. Using cheesecloth, squeeze as much water out as much as possible. It will be hot but my hands are used to it but I recommend using heat resistance gloves.


20141022-DSC_8001Add all the ingredients to the cauliflower and mix well. Using an ice cream scoop, scoop the mixture onto the baking sheet. Make sure not to crowd them. This mixture made 8 tortillas. Flatten the tortillas with your hand making sure they are thin enough but not leaving any wholes or gaps. Make sure they’re even as well!


20141022-DSC_8015Bake for 10 minutes on one side, flip and bake for another 7 minutes. Take them out of the oven and let cool on a cooling rack. These can be stored in a ziploc bag in the fridge for a few days. They didn’t last a day in our household. Before serving them up, I heat them up on my cast iron skillet and let the edges brown a bit.


20141022-DSC_8045  Using the chicken I made earlier, I made some tostadas and tacos. Topped it with chopped cilantro, onion and lime mixture with homemade guacamole.


20141022-DSC_8024Every third day, Vince and I enjoy lean steak for dinner. So before going to bed the other day, I threw the steak in the slow cooker along with Saso Chipotle Pepper Hot Sauce and let it cook over night on slow heat.

20141023-DSC_8060This were so delicious and definitely satisfied my cravings for some tacos! Lauren and Yoko are coming over for Sunday dinner and we are trying some fish tacos with fresh slaw. I’ll let you know how those turns out!

Hope you enjoy these as much as I did. By the way, I left one of the tortillas a little bit too long on the skillet and it crisped up and it was so good by it self! Crunchy, limey goodness!


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