• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and cut onion into 1/2-inch-thick wedges. • Toss cauliflower and onion on a baking sheet with a large drizzle of oil, half the Blackening Spice (all for 4 servings), salt, and pepper. Roast on top rack until veggies are slightly charred and tender, 20-25 minutes.

• Meanwhile, halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Thinly slice radishes. Zest and halve lime. Roughly chop cilantro. While veggies roast, heat a large drizzle of oil in a large pan over medium-high heat. Add beef or turkey; season with salt and pepper and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

• In a small microwave-safe bowl, combine jalapeño, radishes, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds; set aside to pickle, stirring occasionally. • In a medium bowl, combine cabbage and carrot mix, half the cilantro, half the lime zest, juice from remaining lime, 1 tsp sugar (2 tsp for 4), and salt and pepper to taste.

• In a second small bowl, combine vegan chipotle mayo, and a pinch of lime zest to taste. Season with salt and pepper.

• Once veggies are done roasting, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates. Spread half the chipotle-lime mayo in a line across the center of tortillas; fill with cabbage slaw (draining first) and roasted veggies. • Top tacos with guacamole, remaining chipotle-lime mayo, and as many pickled veggies (draining first) as you like. Garnish with remaining cilantro and serve. Add beef or turkey to tacos along with cabbage slaw and roasted veggies. Ground Beef is fully cooked when internal temperature reaches 160°.