1 tsp chipotle hot sauce (plus more if you please)
Preheat oven to 200°C.
Place cauliflower in a bowl with 1 ½ tablespoon of seasoning and 1 tablespoon oil. Toss to coat and transfer to an oven tray, spread in a single layer and bake for 30 minutes or until golden and crispy.
Drain chickpeas and toss with the remaining oil and 1 tablespoon of seasoning. Roast for 30 minutes, or until golden and crispy.
Meanwhile, place the cabbage in a bowl. Sprinkle with a pinch of salt and squeeze over the juice of ½ a lime. Allow to sit while the other things are roasting.
Mash avocado in a small bowl and squeeze the juice of ½ a lime over it, add 1 teaspoon of seasoning and mix together.
Make chipotle mayo by mixing together the listed ingredients until smooth. Taste and add more hot sauce if you prefer.
5 minutes before ready to serve, put a dry pan on medium high heat and briefly heat each taco until soft. Keep warm in a folded tea towel.
To assemble, add a little of each filling ingredient to each tortilla. I like to start with cabbage or mayo, my partner prefers starting with avocado! Sprinkle any leftover seasoning on the tacos to finish.
This recipe is brought to you by @thehealthyhunter You can buy the chipotle mayo if you prefer