Step 1

Chop fresh herbs super finely, either by hand or in a chopper (that comes with most stick blenders).

Step 2

In a separate bowl, combine vinegar, sugar, salt, chilli, garlic and olive oil. Mix everything well until sugar dissolves and add to chopped herbs. If using a chopper, process some more to get a sauce similar to pesto.

Step 3

Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.

Step 4

Put cauliflower and diced sweet potato into a large bowl. Mix in 2 tbsp / 30 ml of olive oil. Season with smoked paprika, cumin, hot chilli and salt. Spread on the prepared baking tray and bake for about 30 minutes, flipping it once half way through.

Step 5

Warm up your taco shells in the oven or microwave.

Step 6

Fill warmed up taco shells with black beans, shredded cabbage, cauliflower and sweet potato. Sprinkle with fresh coriander and chilli slices (if using). Serve with chimichurri sauce, sour cream (optional) and lime wedges.