Grilled Cheese Taco

Cheese crisp: spread 1/2 cup of shredded cheese on a hot flat top, roughly 5 1/2″ circle. Allow the cheese to melt slightly, then place 1 corn tortilla on top. Cook for another 30 seconds to allow tortilla to adhere to cheese. When cheese is crispy and tortilla has adhered, remove from heat and build the taco in the following order and amounts.

1 Each 5 1/1″ Corn Tortilla/ Cheese Crisp
1 Each Charred Panela Cheese Slice
2 Tbsp Avo-Giardiniera
1 Tsp Avocado Chili Aioli, Drizzled
1 Tsp Chopped White Onion
1 Tsp Chopped Cilantro

Toss cauliflower, carrot, celery and serrano peppers in salt and ice water. Refrigerate overnight.

Drain the vegetables and rinse one more time.

Whisk together vinegar, garlic, oregano, red pepper, and canola oil.

Pour vinegar mixture over rinsed vegetables and refrigerate overnight.

In a medium bowl, fold diced avocado into vegetable mixture. Hold in an airtight container and keep in the refrigerator until ready to use.

In a medium bowl, whisk all the ingredients together until they are evenly combined.

Hold in an airtight container with plastic wrap pressed to the surface of the Aioli in the refrigerator until ready to use.