Good news alert: Tacos can be healthy. Michelin-recognized Mexican food outpost Puesto has teamed up with Scripps Health.
During the next year, when you dine at Puesto, a portion of the proceeds will go to Scripps Cancer Care. Scripps is a regional leader in expert, personalized care for people diagnosed with lymphoma and other types of cancer.
In addition, Puesto has created a Scripps-inspired healthy taco, which will be on the eatery’s menu all September long.
Culinary director Erik Aronow’s plant-based take on the foldable favorite features roasted cauliflower and broccoli, a spicy, veggie-forward mole verde, panela cheese and cilantro.
An added bonus: You don’t have to visit Puesto to try it. This restaurant-worthy dish is easy to make at home, so take your next Taco Tuesday to the next level with Puesto’s roasted cauliflower and broccoli tacos.
Makes more than the required 8 servings
- 1 large head organic cauliflower
- 1 large head organic broccoli
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ¼ teaspoon chili powder
- 1 organic lime, cut in half
Broccoli kale mole verde:
- 1 organic onion
- 1 organic potato (Yukon gold)
- 1 bunch organic Italian kale
- 2 cloves organic garlic, chopped
- 2 poblano peppers, stems and seeds removed
- 1 large head organic broccoli, cut into small florets with stem included
- 1 bunch organic parsley chopped
- 1 cup sunflower seeds
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 quarts vegetable broth/stock
Step 1: Cut broccoli and cauliflower into floret pieces about 1 inch or the size of your thumb, and add to a bowl. Season the cauliflower with avocado oil and salt. Transfer to a baking sheet and roast in the oven at 350 degrees for 15 minutes or until the cauliflower starts to turn golden brown.
Step 2: Once the vegetables are cooked, remove from tray and toss in a bowl with chili powder and lime juice squeezed from your lime.
Step 3: Vegetables are now ready to be used for taco assembly.
For the taco assembly:
- 1 organic corn tortilla
- 1 tablespoon of mole verde
- 2 tablespoons of roasted cauliflower & broccoli mix
- 1 teaspoon of Puesto's Flax Seed Salsa Macha (or your favorite smoky salsa)
- 1 teaspoon of shredded panela cheese
- 3-6 leaves of organic cilantro
- 1 squeeze of organic lime (optional)
- ¼ teaspoon of flax seed, hemp seed mix (for added texture)
Layer in your tortilla and enjoy!
Prepare this taco dish with broccoli and kale mole verde, panela cheese and cilantro. Mole verde delivers bright, complex flavor without the mile-long ingredient list and laborious process of, say, traditional black mole.
Step 1: In a medium-sized pot, add enough olive oil to coat the bottom, add in chopped onions, chopped kale, and chopped garlic. Cook until onions are translucent.
Step 2: Dice potatoes into a ½ inch size for them to cook evenly, add your potatoes to the pot and continue to cook on medium heat for 4 minutes. Add 2 quarts of vegetable broth and bring mixture to a boil.
Step 3: Once pot has come to a boil, add in the sunflower seeds, and cook mixture until the potatoes start to get tender. Once the potatoes are tender, add in your broccoli florets and cook for another 3 minutes.
Step 4: Turn off the heat and add in parsley, salt, and pepper; it’s optional to season the mixture with some vinegar if you would like some added acidity. This sauce also welcomes any dried spices or seasoning you would like to add.
Step 5: It is always safest to let the mixture cool down just a little bit before blending, but once cooled, transfer to blender in batches and blend until smooth. Taste final product and adjust the seasoning with salt and pepper, if needed.
Step 6: This sauce can be served both warm or cold depending on preference and can be stored in the refrigerator for up to 5 days or in the freezer for a month.
These veggie tacos are best served with your favorite smoky salsa, or amp up the wow-factor with Puesto’s flax seed salsa macha. Find this recipe and more at Scripps.org/SDHealthRecipes.
Puesto roasted cauliflower and broccoli nutrition facts: 1 taco per serving
Calories: 135.8, Fat: 6.9g, Saturated Fat: 1.4g, Cholesterol: 3.4mg, Sodium: 106.4mg, Carbohydrates: 17.1g, Fiber: 2.7g, Protein: 4g
This content appeared in San Diego Health, a publication in partnership between Scripps and San Diego Magazine that celebrates the healthy spirit of San Diego.