Cauliflower Tinga Tacos with Avocado Crema

Name: Cauliflower Tinga Tacos with Avocado Crema
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10 serving
Ingredients: 4 tablespoons olive oil; 6 cups cauliflower florets; 1 small yellow or white onion; half of one 7-ounce can chipotles in adobo sauce; ½ cup tomato sauce; 10 corn tortillas; Olive oil spray; 1 cup shredded cheese; 2 ripe large Hass avocados; ½ cup sour cream; 2 tablespoons cilanto; juice from 1 medium lime; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon garlic; Mexican crema or sour cream; queso fresco; cilantro; limes

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
10
Calories
321 kcal
Course
Main Course
Cuisine
Mexican

Cauliflower Tinga Tacos with Avocado Crema

Jade Rice

Report

Roasted cauliflower is drenched in a smoky, perfectly spicy chipotle sauce, then folded into corn tortillas, cheese is added, and baked to crispy perfection! A bright avocado crema sauce is the finishing touch! Naturally gluten-free vegetarian food never tasted so AMAZING! You'll never miss the meat in these healthy tacos!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

Cauliflower Tinga Tacos

4 tablespoons olive oil divided or as needed
6 cups cauliflower florets from 1 large head cauliflower recommended
1 small yellow or white onion sliced into thin strips
half of one 7-ounce can chipotles in adobo sauce
½ cup tomato sauce
10 corn tortillas
Olive oil spray or olive oil
1 cup shredded cheese such as a Mexican cheese blend

Avocado Crema

2 ripe large Hass avocados pit removed
½ cup sour cream
2 tablespoons cilanto
juice from 1 medium lime
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic

Optional Garnishes

Mexican crema or sour cream
queso fresco
cilantro
limes

Add to Shopping List

Instructions

Cauliflower Tinga Tacos

Preheat oven to 400F, lightly spray a baking sheet with cooking spray, add the cauliflower to the baking sheet, evenly drizzle with 2 tablespoons olive oil, and using your hands, toss to evenly coat.
Roast for about 35 to 40 minutes total, flipping once midway through roasting. Tip - Baking time is very dependent on the exact size of your cauliflower florets so keep an eye on them.
While the cauliflower roasts, continue by adding 2 tablespoons olive oil to a large skillet, add the onions, and saute over medium-high heat for about 5 minutes, or until becoming soft and translucent; stir frequently.
Add the chipotles in adobo sauce*, tomato sauce, stir to combine, and simmer for 5 minutes; stir occasionally.
After the cauliflower has roasted (keep the oven on and at 400F), add it to the chipotle mixture, and toss to coat well.
Using the same baking sheet that you roasted the cauliflower with, spray each of the 10 tortillas** with olive oil spray on both sides, or brush them lightly with olive oil.
Evenly divide the cauliflower mixture among the 10 tortillas, placing the mixture on one side only of the tortilla, not in the middle. It should be a generous amount in each of the tortillas.
Evenly divide and sprinkle the cheese over the cauliflower in each tortilla.
Fold each tortilla over, and bake for about 15 minutes, or until lightly golden browned and crispy. While baking, made the avocado crema.

Avocado Crema

To the canister of a high-speed blender, add all ingredients, and blend on high until smooth and creamy, about 30 seconds.

Garnishing and Serving

Drizzle the avocado crema over the tacos as desired.
Optionally garnish the tacos with any additional items such as Mexican crema, sour cream, cilantro, or lime juice as desired and serve immediately.
Tacos and best warm and fresh. Extra cauliflower mixture will keep airtight in the fridge for up to 5 days or the freezer for up to 3 months. Assemble the tacos and then bake them if you find yourself with leftovers. Already assembled and baked tacos don't keep well in the fridge or freezer for reheating later.

Notes

*As written, the recipe is not spicy per se. To make it spicier, add 3/4 of the can of chipotles in adobo and reduce the tomato sauce to 1/4 cup. To make it spicier yet, add the whole 7-ounce can chipotles in adobo and omit the tomato sauce.
**Tips for when working with corn tortillas, to make them more flexible or pliable without ripping, cracking, or breaking:
Place a very slightly damp paper towel (some people use dry but I add a few drops of water for some steam) on a microwave-safe plate, add 10 tortillas, and heat for 15 to 20 seconds.
When adding the ten tortillas, don’t just plop them all down in one perfectly uniform stack. Stagger them a little bit so they are mostly overlapping each other, but not in a perfect stack. This will make them easier to separate later.

Nutrition Information

Show Details

Serving 1 Calories 321kcal (16%) Carbohydrates 26g (9%) Protein 9g (18%) Fat 22g (34%) Saturated Fat 7g (35%) Polyunsaturated Fat 12g Cholesterol 30mg (10%) Sodium 472mg (20%) Fiber 6g (24%) Sugar 7g (14%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 321 kcal

% Daily Value*

Serving	1
Calories	321kcal	16%
Carbohydrates	26g	9%
Protein	9g	18%
Fat	22g	34%
Saturated Fat	7g	35%
Polyunsaturated Fat	12g	71%
Cholesterol	30mg	10%
Sodium	472mg	20%
Fiber	6g	24%
Sugar	7g	14%