Light & Fit Tacos

DIRECTIONS

1. Preheat the oven to 375°.
2. Tortillas: In a bowl whisk together, the eggs and water and then whisk in the flour until smooth. Note the mixture will be very runny.
3. Add a small amount of approved oil to a medium size non-stick pan and add ½ cup of the tortilla batter to the pan and cook for :45 seconds per side or until they are lightly browned and cooked through. Keep warm.
4. Next coat the peppers, onions and cauliflower in the avocado oil, chili powder and cumin and toss until coated.
5. Spread the vegetables out on a sheet tray lined with parchment paper and roast in the oven for 15 minutes. Keep warm.
6. Add the avocado and sour cream to a bowl and mash together until smooth. Keep cool.7. In a medium size frying pan over medium heat add in the taco meat and cook until browned and cooked through out. Keep warm.
7. To Plate: Add some of the cooked taco meat to a cooked warm tortilla and top off with roasted peppers, onions and cauliflower along with some baby spinach and avocado sour cream.