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...
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: dinner, Tacos
Servings: 412 tacos
Author: Damaris
Ingredients
Taco Filling
1-2tbspolive oil
4cupscauliflower florets
1/2tspsalt
1med.white onion, chopped
1tbspchipotle peppers, chopped
1smallbunch of oregano, leaves stripped
1/4tspcumin
2tspgarlic powder
1cupfire-roasted tomatoes
1-2roasted piquillo peppers
1/4cupdry white wine or vegetable broth
126-inchcorn tortillas
Toppings
cotija cheese, crumbled
avocado, sliced or chopped
cilantro
1-2limes, 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.
Notes
Please add peppers according to taste and if leaving out replace with tomatoes.Tomatoes can be roasted in the oven with a sprinkle of olive oil and salt. Canned works great also!