Cauliflower Tinga Tacos
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...
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.
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!