Eosinophilic Esophagitis Friendly Pickled Jalapeño Cauliflower Fajitas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the pickled jalapeños
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp kosher salt
- 3 jalapeños, thinly sliced into rounds
For the cauliflower
- 1 large head cauliflower (about 2 lb), cut into ½-inch-thick slabs and strips
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 8 small flour tortillas (6-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 1 lime, cut into wedges (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
Instructions
- 1
Combine the white wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit in the brine for at least 20 minutes while you prepare the rest of the recipe.
- 2
Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment or leave it bare. In a large mixing bowl, whisk together the olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, 1/2 tsp kosher salt, and black pepper.
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