Cauliflower Tinga Tacos are tasty and healthy! A spicy cauliflower mix topped with crumbly cheese, zingy cilantro, buttery avocado, and last but not least a soft tortilla shell with crispy edges…
This would be a perfect post for Meatless Monday or Taco Tuesday but, I’m going to be rebellious and post it on Wednesday 🤣. I don’t care what day of the week it is, just make these and invite me over to eat. I’ll bring the drinks!
Let us talk about how I made these lovelies! First of all, the cauliflower goes into the oven to roast which gives it the Best flavor! Then the sauce ingredients go into the blender to blend which takes no time. Afterward, transfer the sauce to a 5 qt. pot and cook over medium heat until it is slightly reduced and thickened. This should take around 20-25 minutes. While the sauce is cooking heat a cast iron skillet until it is screaming hot and heat the corn tortilla shells one-by-one flipping as soon as you see charred edges. Wrap and keep warm. Toss the cauliflower with the sauce and you are done! Prepare toppings or possibly you are one of those super organized people and had that done ahead of time 😉
I do have a warning with this recipe… please be careful if you are super sensitive to raw onions or hot peppers! As soon as I open the blender top I am literally in tears and I think it’s from the piquillo peppers, chipotle peppers, and onions combined. The peppers could certainly be left out of the recipe. Just add more roasted tomatoes in their place! I love the heat and color that the peppers add to the sauce.
Cauliflower Tinga Tacos could also be made with chicken. Just add cooked and shredded chicken instead of the cauliflower.
Cauliflower Tinga Tacos
Ingredients
Taco Filling
- 1-2 tbsp olive oil
- 4 cups cauliflower florets
- 1/2 tsp salt
- 1 med. white onion, chopped
- 1 tbsp chipotle peppers, chopped
- 1 small bunch of oregano, leaves stripped
- 1/4 tsp cumin
- 2 tsp garlic powder
- 1 cup fire-roasted tomatoes
- 1-2 roasted piquillo peppers
- 1/4 cup dry white wine or vegetable broth
- 12 6-inch corn tortillas
Toppings
- cotija cheese, crumbled
- avocado, sliced or chopped
- cilantro
- 1-2 limes, quartered
Instructions
- Preheat oven to 350 degrees.
- Line a baking pan with parchment paper. Spread the cauliflower florets on the pan and sprinkle with olive oil and salt. Toss to coat.
- Bake for at least 20 minutes or until lightly browned. Remove from oven and set aside.
- Add the rest of the ingredients to a blender and blend until smooth. Open carefully and pour into a saucepan. Cook on med/low heat for about 20-25 minutes or until slightly reduced and thickened. Toss with the roasted cauliflower.
- Prepare toppings and warm the tortilla shells in a heated cast iron skillet until edges are slightly charred. Wrap the shells to keep warm until serving.