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Fall Tacos with Apple Salsa

Ingredients

4 Cali’flour Flatbreads
1 sweet potato, peeled and cut into small cubes  
4 oz Brussels sprouts, quartered
4 oz seitan or 1 c any veggie meat, cubed
2 T olive oil
¼ t ground sage
¼ t dried thyme
¼ t cinnamon
¼ t salt
Tahini, for drizzling

    For the Apple Salsa:

    1 large apple (a sweet variety, like Gala or Fuji), chopped
    1 c fresh cranberries
    ½ jalapeño pepper, chopped
    1 shallot or ¼ small onion, chopped
    Juice from 1 lime
    2 T sugar or coconut sugar

      Fall Tacos with Apple Salsa

      Prepare Filling

      Preheat oven to 425. Line two baking sheets with parchment paper. Into separate bowls, toss and coat the sweet potatoes and Brussel sprouts with 1 tablespoon of oil and ½ teaspoon of cinnamon. To one baking sheet place the sweet potatoes and on the other, the Brussels sprouts. Roast for 15-20 minutes, until the sweet potatoes are soft, and the Brussels sprouts are soft and beginning to brown. (Sweet potatoes may need to bake 5 minutes longer). Remove and set aside. 

      One the stovetop, in a skillet on medium heat, warm oil then add chopped veggie meat. Season with sage, thyme and salt and cook for 5-7 minutes, turning frequently to brown on all sides. Remove from heat.

      Prepare Salsa

      Into a food processor add the chopped apple, jalapeño, shallots/onions and cranberries. Pulse several times, so that the ingredients are finely chopped, but are not liquefied. Transfer mixture to a small bowl: add lime juice and sugar. Stir and let stand for at least 15 minutes before serving.

      Prepare Flatbreads

      Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

      *For a formed “shell”-invert a muffin pan and bake flatbreads cradled between cups.

      Assemble Tacos

      Divide fliings into quarters and add to each flatbread: sweet potatoes, Brussel sprouts, and veggie meat. Top with apple salsa and a drizzle of tahini if desired. Serve and enjoy! 

      *For completely vegan option: use Plant-Base Pizza Cali'flour Crust cut into smaller taco "shells."

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      Cali'flour Recipes


      Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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