All plant-based, yet packed with vibrant, feel-good flavor.Made entirely with plant-based ingredients, these tacos offer a fresh and satisfying take on a classic favorite.Sautéing cauliflower with miso brings out its natural texture while adding a savory depth that makes every bite feel substantial.Packed with a variety of vegetables, this is a vibrant, feel-good taco you can enjoy any time.For extra flavor, lightly toast the flour tortillas before adding the toppings to bring out a warm, toasty note.
Prepare the toppings: slice the avocado into 1/4-inch (6 mm) pieces, cut the lime into wedges, slice the jalapeño into rings, and dice the tomato, cilantro, and red onion.
Heat a small amount of oil in a pan over medium heat.Add the garlic and cook until fragrant, then add the coarsely chopped cauliflower and sauté until tender.
Stir in the miso dissolved in water along with the taco seasoning, tossing to coat evenly.
Fill the flour tortillas with the prepared ingredients as desired, drizzle with plant-based yogurt, and serve with lime wedges.
Product used in this recipe
Organic Miso White Miso (EU Organic Logo) 500 g
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Organic Miso White Miso (English AND French Label) 500 g
This product is USDA Certified Organic and made from organic rice and soybeans. It has a light yellow color original to Shinshu-style miso. A high volume of rice koji (malt) produces its mild taste and smooth texture.
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
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