If you know me, you know I’m a sucker for veggie “wings” and that’s no joke. So why not throw them on a taco and call it a day?! I’ve shared a few recipes for wings. Mainly cauliflower and broccoli-based, all are gluten-free variations. My personal favorite is the super simple batter that’s equal parts white rice flour to water. That’s it. Most of the time I don’t even add seasoning. If you’re not planning on adding a sauce, you might want to throw a little something in the batter for added flavor. Otherwise, the sauce is seasoning enough and no matter which way I bake them they’re delicious every single time!
This method can be applied to most veggies. I personally love to use broccoli florets, diced sweet potatoes and I’ve even used brussels sprouts. For the sake of keeping this basic I opted for cauliflower. Depending on what’s readily available to you and affordable, you might decide to pick up something else. Feel free to use what you like best. Any veggie that’s battered and baked to a crisp will without a doubt be tasty in these tacos. To save even more, you can use potatoes and omit buying an extra item.
Depending on what you have leftover from your Tex Mex meal prep, which relies heavily on what meals you decide to eat throughout the week, you might decide to include steamed rice or some crispy potatoes. I personally kept these simple and added a smear of black bean hummus, green lentils, shredded lettuce and with a third of the veggies roasted, a couple strips of each. Roasting veggies will yield a smaller volume, so I only used a small portion specifically for these tacos. Granted you can roast as much as you would like and throw them on the burrito bowl or scramble tostadas too.
While I know all the Tex Mex Meal Plan recipes have a similar vibe, hopefully you’ve found each one to be helpful in your food prepping journey. It’s easy to have a few staple ingredients and mix them together to create a handful of simple meals. Other options for this guide include, mini taco salads, quesadillas, taquitos or loaded baked potatoes. You can truly do so much with the ingredients I’ve selected for this plan. I’m sure you’ll find a way to make delicious meals that keep you satisfied throughout the week. You can find the entire shopping list and tips on saving more in tomorrow’s Tex Mex Meal Plan post!
- 4 Yellow Corn Tortillas
- 14 Cauliflower Florets (3-4 per taco)
- ½ cup Flour of choice, I used white rice
- ½ cup Water
- Cooked Green Lentils
- Lettuce, shredded
- Roasted Veggies
- Black Bean Hummus
- Salt & Pepper, to taste
- Wash and cut your cauliflower into bite-seized florets.
- Measure and pour your flour and water into a medium-sized bowl. Whisking until evenly combined. Feel free to season as desired or leave plain.
- Preheat your oven to 450 F.
- Dip each floret into the batter and use a fork to scoop it up and tap against the side of the bowl to remove any excess batter.
- Transfer to a parchment lined baking sheet. Repeat until all florets are battered.
- Bake for 30-40 minutes, flipping halfway. Broil for 2-3 minutes for even crispier bites.
- Heat a tortilla in a small skillet over medium. Repeat as needed.
- Top with a smear of black bean hummus, a spoonful of green lentils, 2-3 strips of roasted veggies and shredded lettuce. Adding the cauliflower wings last.
- Serve warm, topped with hot sauce or fresh lime juice.