Cut plantains into 1/2” dice.

Zest and halve lime. Cut one half into wedges and juice the other half.

Break cauliflower into bite-sized pieces.

Tear cilantro leaves.

In a mixing bowl, combine cabbage, cilantro, chimichurri seasoning, 1 tsp. lime juice, and a pinch of salt and pepper. Set aside.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add cauliflower and 1/4 cup water to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated, 3-5 minutes.

Uncover and stir occasionally until tender, 2-3 minutes.

Stir in fiesta seasoning (reserve a pinch for plantains), a pinch of salt, and 1 Tbsp. water until combined.

Remove from burner.

While cauliflower cooks, continue recipe.

Line a plate with a paper towel.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add plantains to hot pan and flip often until golden-brown, 2-3 minutes.

Remove from burner and transfer to towel-lined plate. Top with a pinch of salt, remaining fiesta seasoning, and 1/4 tsp. lime zest.

While plantains cook, continue recipe.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Carefully remove from microwave.

Plate dish as pictured on front of card, filling tortillas with cauliflower, plantains, slaw, sour cream, and cheese. Squeeze lime wedges over to taste. Bon appétit!