Chimichurri Salmon & Roasted Cauliflower Tacos

🥘 Ingredients

• black pepper
  ¼ tsp
• chimichurri
  2 tbsp
• cilantro
  ¼ cup
• coleslaw mix
  1 c
• cooking oil
  1 tbsp
• fajita spice blend
  1 tbsp
• flour tortillas
  4 unit
• lime
  1 unit
• mayonnaise
  2 tbsp
• salmon
  12 oz
• salt
  ½ tsp
• sour cream
  2 tbsp
• specialty cauliflower
  12 oz

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

   Toss specialty cauliflower on one side of a baking sheet with half the cooking oil , half the fajita spice blend , half the salt , and half the black pepper . Spread out evenly.

   specialty cauliflower: 12 oz, cooking oil: 1 tbsp, fajita spice blend: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
2. 

   2

   Place salmon on the remaining side of the baking sheet. Drizzle with remaining cooking oil and season with remaining fajita spice blend, salt, and black pepper. Roast until salmon is opaque and cauliflower is tender and caramelized ⏱️ 15 minutes .

   salmon: 12 oz
3. 

   3

   While salmon and cauliflower roast, in a medium bowl , combine coleslaw mix , mayonnaise , sour cream , half the cilantro , ½ tsp sugar, ½ tsp salt, and the juice of half the lime . Stir until thoroughly combined.

   coleslaw mix: 1 c, mayonnaise: 2 tbsp, sour cream: 2 tbsp, cilantro: ¼ cup, lime: 1 unit
4. 

   4

   Once done, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 4 unit
5. 

   5

   Divide tortillas between plates. Fill with salmon (flaked off the skin), cauliflower, and slaw. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side and a drizzle of chimichurri .

   chimichurri: 2 tbsp