AIR FRYER VEGETARIAN CAULIFLOWER AND CHICKPEA TACOS

Ingredients

3 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. cumin
¼ tsp. salt
¼ tsp. garlic powder
1 (15-oz.) can reduced-sodium
chickpeas, rinsed and drained
1 small head cauliflower,
cut into bite-size pieces
1 cup sour cream
¼ cup chopped fresh cilantro
1 Tbsp. sriracha sauce
8 (5-inch) corn tortillas
Shredded cabbage, sliced
radishes, and/or crumbled
cotija cheese (optional)

Directions

1.Preheat an air fryer to 370°F.

2. Whisk together 1 Tbsp. lime juice, the oil, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower; toss until evenly coated.

3. Air-fry veggie mixture 20 minutes, stirring every 10 minutes. Continue cooking until desired crispness, about 5 minutes more. [To use a traditional oven, put veggie mixture on a rimmed baking sheet. Roast at 450°F, stirring once, about 25 minutes.]

4. Meanwhile, stir together sour cream, cilantro, sriracha, and remaining 2 Tbsp. lime juice in a small bowl until combined. Spoon cauliflower mixture onto corn tortillas and top with sauce and desired toppers.