Cauliflower, corn, and a roasted tomato red chile sauce come together to make 15-minute tacos that are perfect for Taco Tuesday!
water, for cooking
1/8 cup red onion, diced
1 small/medium head of cauliflower, chopped into bite-size pieces
2/3 cup roasted corn (I used pre-roasted from Whole Foods, but frozen roasted corn would work too!)
8 oz Frontera New Mexico Taco Skillet Sauce (they have other taco skillet sauces that would work great, as well)
6 corn or flour taco shells