Ever dream of making restaurant-quality tacos or street tacos without the added salt and TONS of unwanted additives found in typical taco seasoning recipes? It’s easier than you think! Just sprinkle in my Tex Mex seasoning blend for a quick no-effort flavor upgrade. This organic, no-salt seasoning adds a perfectly balanced, deep, and savory flavor with a not-too-spicy yet delicious flair.

What Makes Our Tex Mex Seasoning a Perfect Addition to Your Homemade Taco Seasoning Recipe?
I carefully crafted Tex Mex to fire up flavor while maximizing spice synergy. And it’s packed with antioxidant and anti-inflammatory properties. Check out all of Tex Mex’s nutritional powers:

Ancho chili powder, paprika, and crushed chilis all contain the compound capsaicin, which is rich in antioxidant and anti-inflammatory properties.
Cumin and black pepper may help with digestion.
Onion and garlic have been linked to lower cancer risk (possibly due to organosulfur compounds and their anti-inflammatory, antioxidant, and detoxifying properties).
Cloves have been ranked as the #1 highest antioxidant source of any food.
Oregano is ranked as the food with the second-highest concentration of antioxidants (right behind cloves). Did you know that dried oregano contains even more antioxidants than fresh oregano?
Ceylon cinnamon adds a delicious complexity and may also have anti-inflammatory properties.
Cauliflower Lettuce Cup Chickpea Tacos
This no-recipe recipe is the perfect solution for a busy day when you need something easy and delicious. Cauliflower contains a compound called indole-3-carbinol that makes this dish a cancer-fighting cruciferous superhero. Paired with fiber and protein-fueled chickpeas and my Tex Mex seasoning blend, that brings a south-of-the-border, antioxidant-rich flair and you easily have a taco meal recipe that will go to great lengths to protect your health.

Prep time
15 Minutes

Cook time
30 Minutes

Serves 2

Ingredients

1 medium cauliflower, cut into florets

1 1⁄2 cups cooked chickpeas, drained and rinsed

1 tablespoon avocado oil

1 tablespoon Tex Mex Power Spice Blend

Juice of 1 small lime

8 large lettuce leaves

4 tablespoons salsa

2 tablespoons nutritional yeast

1⁄4 cup plant-based sour cream or plant-based plain yogurt, optional

Directions

Preheat the oven to 400°F. Line a sheet pan with parchment paper.
In a mixing bowl, toss cauliflower florets and chickpeas in the avocado oil, spice blend, and lime juice. Transfer to the prepared sheet pan.
Bake for 30 minutes, using a spatula to flip the cauliflower and chickpeas halfway through.
Assemble the lettuce cup tacos by spooning the cauliflower and chickpea filling into large lettuce leaves. Top with salsa, nutritional yeast, and a dollop of plant-based sour cream or yogurt, if desired, before serving.
Top with: micro broccoli.