Go Back
–+ servings
Cauliflower Tacos

Delicious Cauliflower Tacos with Creamy Avocado Twist

These Cauliflower Tacos are a flavorful, healthy meal that will satisfy both vegetarians and meat-lovers alike.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Avocado Crema
  • 1 whole Ripe Avocado Use mashed silken tofu for vegan option.
  • 1/2 cup Mexican Crema Substitute with sour cream or dairy-free crema.
  • 1/4 cup Cilantro Leaves Omit if allergic or substitute with parsley.
  • 1 tablespoon Fresh Lime Juice Use lemon juice if necessary.
  • 1 teaspoon Lime Zest
For the Tacos Filling
  • 1 tablespoon Canola Oil Can be replaced with olive oil.
  • 4 cups Riced Cauliflower Use fresh or frozen, thawed and drained if frozen.
  • 1 medium Diced Onion Substitute with shallots for milder taste.
  • 2 cloves Garlic, minced Fresh garlic is preferred.
  • 1 whole Chipotle Chili Pepper in Adobo Sauce Substitute with smoked paprika for milder option.
  • 1 teaspoon Ground Cumin Omit if unavailable or substitute with curry powder.
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if desired.
  • 1/4 teaspoon Cinnamon (optional) Omit if not preferred.
  • 1 can Black Beans Can substitute with chickpeas.
  • 1 cup Salsa Use homemade or store-bought.
  • 8 pieces Tortillas Use corn or flour based on preference.

Equipment

  • food processor
  • cast iron skillet
  • microwave

Method
 

Making the Avocado Crema
  1. In a food processor, combine a ripe avocado, Mexican crema, fresh cilantro leaves, and the juice and zest of a lime. Blend until smooth, adding a splash of water if needed.
  2. Taste and season with salt and pepper to your liking. Chill the Avocado Crema until ready to serve.
Sautéing the Filling
  1. Heat a tablespoon of canola oil in a cast iron skillet over medium heat. Add riced cauliflower and diced onion, seasoning with salt and pepper.
  2. Cook for 10 to 12 minutes, stirring occasionally, until the cauliflower is lightly browned and tender.
Adding Flavor
  1. Mix in minced garlic, chipotle chili pepper, ground cumin, dried oregano, and a pinch of cinnamon. Sauté for an additional minute.
Combining with Beans
  1. Fold in black beans and salsa, reducing the heat to low and letting it simmer for about 4-5 minutes to meld flavors.
Assembling Tacos
  1. Warm tortillas until pliable. Fill each with the cauliflower and bean mixture, topping generously with Avocado Crema.

Nutrition

Serving: 2tacosCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Crisping tortillas in a hot skillet adds crunch. Use fresh ingredients when possible for the best flavor.

Tried this recipe?

Let us know how it was!