Hoisin Beef & Cauliflower Tacos

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This dish came about on a whim- I was looking for a way to use leftover hoisin beef. While these flavors are unconventional, everything just works. Strong flavors comes from both the roasted cauliflower doused in Trader Joe’s Everything but the Elote seasoning and the hoisin beef. A pop of quick pickled radishes balances it all about by cutting through the strong flavors. And avocado makes everything better- period.

As long as you have the beef already cooked, this is a super simple and easy weeknight meal that can be made in about 30 minutes with minimal clean up and prep. It also is completely different from any dish that would normally include this beef, which is why I love it- it feels like a totally new dish, even though you’re using leftovers.

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Hoisin Beef & Cauliflower Tacos

Servings 4 people
Cook Time 25 mins
Total Time 30 mins

Ingredients

  • Leftover hoisin beef, already cooked- see recipe here

Roasted Cauliflower:

  • 1/2 head cauliflower chopped into florets (honestly I do the whole cauliflower and then just have extras, but 1/2 is plenty for the tacos)
  • 1-2 tablespoons olive oil
  • 1 teaspoon Everything but the Elote Trader Joe’s seasoning If you don’t have this, you can just add a sprinkle of paprika and chili powder. Not quite the same, but works fine.
  • sprinkle of salt and pepper

Quick Pickled Radishes:

  • 3-4 small radishes (I use purple, daikon or green luobo), julienned
  • 1 teaspoon rice vinegar
  • sprinkle of honey or sugar (about 1/2 teaspoon or so)
  • 1 avocado sliced
  • 2 scallions diced
  • Tortillas of your choice
  • 1 tablespoon sesame seeds for topping

Instructions

  • Roast cauliflower: Preheat oven to 425. Toss cauliflower in olive oil, Everything but the Elote seasoning, and a sprinkle of salt and pepper (keep in mind the seasoning has salt, so go easy on the extra salt). Spread onto a large baking sheet lined with parchment paper and roast for about 20-25 minutes, until quite brown. You can also broil for the last 1-2 minutes to get some char if desired.
  • Pickle radishes: Toss radishes in a small bowl with rice vinegar and just a dash of honey/sugar. Let sit while cauliflower cooks, about 20 ish minutes (the longer it sits, the stronger the flavor).
  • Warm hoisin beef: I usually just microwave the leftover beef for about a minute so it is warm.
  • Assemble tacos: Add beef and cauliflower to a tortilla. Top with a bit of the radishes, avocado, & scallions. Sprinkle sesame seeds on top and serve.
Course: Dinner, Main Course
Keyword: Entree, Meat, Tacos, Winter

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