I LOVE tacos!  And since today is National Taco Day (yes, it’s a thing) we wanted to share a few of our favourite taco recipes.  To keep it interesting we chose two that aren’t exactly traditional, a vegetarian option with roasted cauliflower and chickpeas and an open faced beef taco, or what it’s more traditionally known as, a tostada.

We’ve also included our favourite simple margarita recipe, because, well, what are tacos without margaritas?  Our margaritas are made with Patron and Cointreau for a strong, tangy cocktail that skips a lot of the sugar.

national taco day

Roasted Chick Pea and Cauliflower Taco:


For the tacos:

2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Soft tortillas – corn, flour or whatever your please!
1 cup finely chopped red cabbage
1 jalapeño, sliced (seeds removed)
1 large avocado, diced
Chopped cilantro

For the Avocado Cilantro Crema:

1 cup plain Greek yogurt
1 tbsp fresh lime juice

1 tsp of garlic salt

Half an avocado
A handful of cilantro

taco day Taco DayEFP_5205

How to:

Preheat oven to 400 degrees

Mix all of the ingredients up to and including the water together in a bowl

Stir in chickpeas and cauliflower

Place coated veggies on a greased pan and put in oven

Cook until crispy, around 30-35 mins, stirring occasionally while cooking to avoid burning

While the cauliflower/chickpeas cook, make the Crema by blending all of the ingredients

Assemble tacos by placing a good spoonful of the cauliflower topping onto the tortilla and then add avocado, cabbage, jalapeno and a generous splash of the crema

taco day

Ground Beef Tostada


1 pound of lean ground beef

1/2 an onion, chopped

1tbsp of an oil of your choice

Taco seasoning, I like this one

1/2-1 a cup of salsa (depending on how saucy you like it)

1/2 a head of iceberg lettuce chopped

1 can of re-fried beans

Avocado Lime Crema (recipe above)

Cotija cheese

Guacamole (I love this recipe)

1 package Tostadas (like these)


How To:

-heat oil in a pan, add chopped onion and cook

-once cooked add ground beef and cook until browned

-add taco seasoning stir until combined

-add salsa and mix until combined

-while meat is simmering heat the can of re-fried beans

-chop lettuce and make guacamole

-Once everything is done, invite your friends/guests to layer their own tostadas or, create them yourself by first adding beans, then guacamole, followed by a layer of meat and topping it off with a handful of lettuce, a dash of crumbled cotija cheese and a drizzle of the creama.

tacos and patron

And finally, the Margarita.  Like I mentioned, I love my Margarita with Patron and Cointreau.  I find it more tangy rather than sickly sweet and totally smooth.

Patron & Cointreau Margarita

Makes 1 perfect drink

1 1/2 oz. Patron
1 1/2 oz. of Cointreau
1 to 1 1/4 oz. of lime juice
Salt for the rim of the glass

How To:

-Shake all of the ingredients (minus the salt) in a shaker vigorously

-Salt the rim of your glass, fill it with ice and strain your cocktail over the ice.


What’s your favourite kind of taco?  Or your favourite place to grab some?

Photos by Fancy



This is an excerpt from the article Happy National Taco Day! Two Recipes That We Love which originally appeared on http://cocoandcowe.com/.